Enchilada Casserole

Enchilada Casserole

Carol Hilderbrand 0

"The inclusion of tempeh adds a good measure of protein to this spicy enchilada casserole. You can replace the Cheddar cheese with Monterey Jack if you like. Serve with sour cream and salsa!"

Ingredients 1 h {{adjustedServings}} servings 375 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 24 g
  • 37%
  • Carbs:
  • 24.9g
  • 8%
  • Protein:
  • 17.4 g
  • 35%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 709 mg
  • 28%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees (175 degrees C). Lightly oil a 9x13 inch baking dish.
  2. In a medium bowl, combine the beans, garlic, onion, chile peppers, jalapeno pepper, and tempeh. Pour enchilada sauce into a shallow bowl.
  3. Dip three tortillas in the enchilada sauce, and place them in the prepared baking dish. Be sure to cover the bottom of the dish as completely as possible. Place 1/2 of the bean mixture on top of the tortillas, and repeat. Drizzle the remaining sauce over the casserole, and sprinkle with olives and shredded cheese.
  4. Cover, and bake for 30 minutes. Uncover, and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted.
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Reviews 124

  1. 179 Ratings


Using previous reviews (thank you!)I eliminated the pepper and tempeh, added 1+ cup corn and 1+ cup diced tomatoes to the bean mixture, and refrigerated the casserole overnight. Baked it 40 minutes + 15 minutes and it was GREAT! Served to multi-generational group and all liked it!


I wish there were more than 5-stars- I would give it that! And note: I vegged for 7 years and HATE tempeh. I used it and you couldn't taste it at all. Note also that I used my own spices (cumin, bit of oregano, chile powder) and that gave it a bit more flavor, perhaps. Also- only cooked it uncovered for 5 minutes- not 15. I further varied recipe by cutting up tortillas and mixing all together, adding another can of [pinto] beans, a larger can of green chiles, no garlic or jalepeno (kids!), and topping with the onions (leaving half the top no onion/olives for-sigh- the kids again). I also generously greased my pan, spread some sauce around bottom, used the rest on top with listed amount of cheese and had no dry bits anywhere top or bottom. Served the adults with lettuce, tomato and sour cream on top. Excellent recipe- even scarfed up by my normally no Mexican food son. This will absolutely be a staple one in my house. Enjoy!


I was a little afraid to make this at first. We have never tried tempeh, and I have heard mixed reviews on it. We are slowly switching to vegetarian eating, and have been sticking to "real" foods. Well, this was wonderful!!! My kids ate it so easily. They did not even know it was vegetarian! Even my husband liked it. We kept the tempeh in (contrary to other ratings) and found it was really quite tasty with the tempeh in. The only thing that I did not like was that it says it serves 8, and it really doesn't. We are a family of 2 adults and 5 children(4 that eat) and it was too little of an amount. In fact, it almost needed a little more filling to keep this dish in a 9x13....maybe it would be better suited for a 7x11? All in all, a wonderful recipe!