Enchiladas Tempeh

This didn't turn out very awesome. 

Ingredients

1. 8-12 ounces tempeh, cut into thin strips
2. 1cup enchilada sauce or salsa
3. 8 corn (or flour) tortillas
4. 1/2 cup shredded fat-free Cheddar Cheese
5. 1/2 cup sliced green onions
6. 4-8 tablespoons fat-free sour cream
7. 1/4 cup finely chopped cilantro

Procedure:

1. Combine Tempeh and enchilada sauce in glass baking dish.  Refrigerate 1-2 hours; drain, reserving enchilada sauce.  Saute Tempeh in skillet until browned, 3-5 minutes.
2. Dip tortillas in Enchilada sauce to coat lightly.  Spoon tempeh along center of tortilla; top with cheese, green onions, sour cream, and cilantro.  Roll up and place into baking pan, seam-side down.  Pour Enchilada Sauce over enchiladas.  Top with cheese.  Bake Loosely Covered (like with tin foil or something).

These came out a little crunchy, because I forgot to do that emphasized bold part up there...  Oops.  We also realized far too late that we needed more Enchilada sauce--  probably double the enchilada sauce.  We were scrounging for it by the end!  We also need to make sure that the pan is sufficiently deep to make sure the enchiladas can be covered!

No picture this time.  Too hungry to find the camera!