Crock-Pot Enchilada Casserole
By
Tammy Raynes
@Tammy_Raynes
1
This recipe is relatively mild as is but could be spiced up with hot salsa and hot enchilada sauce.
Try substituting chopped pickled jalapenos for the roasted red bell peppers for a jalapeno cornbread topping.
I serve this with a green salad.
Try substituting chopped pickled jalapenos for the roasted red bell peppers for a jalapeno cornbread topping.
I serve this with a green salad.
Rating:
☆☆☆☆☆ 0 votes0
Comments:
Serves:
6
Prep:
15 Min
Cook:
4 Hr 5 Min
Method:
Slow Cooker Crock Pot
Ingredients
-
3 Tbspdiced green chiles, divided
-
1/2 cmild salsa
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1/4 cchopped green onions
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1/4 cchopped fresh cilantro
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1 can(s)(15-oz) black beans, drained
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1 can(s)(11-oz) yellow corn with red and green bell peppers, drained
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1 can(s)(10-oz) enchilada sauce
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2 largeeggs
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2 Tbspchopped jarred roasted red bell peppers
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1 pkg(8.5-oz)corn muffin mix
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1 1/2 cshredded mexican four-cheese blend
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·garnishes: sour cream, chopped fresh cilantro
How to Make Crock-Pot Enchilada Casserole
- Stir together 2 tablespoons green chiles and next 6 ingredients in a lightly greased 4 quart slow cooker. Cover and cook on LOW for 3 hours.
- Whisk eggs in a medium bowl, stir in remaining 1 tablespoon green chiles, roasted bell peppers, and muffin mix. Spoon batter over bean mixture in slow cooker. Cover and cook on LOW 1 hour or until cornbread is done.
- Sprinkle cheese over cornbread. Increase heat to HIGH; cover and cook 5 minutes or until cheese melts. Spoon into shallow bowls, Garnish, if desired.
