Enchilada Casserole

Enchilada Casserole

125

"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
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Original recipe yields 8 servings

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Nutrition

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  • 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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Directions

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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

125
  1. 180 Ratings

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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 min...

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 (cum...

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" fo...