Crock-Pot Enchilada Casserole
By
Tammy Raynes
@Tammy_Raynes
1
Try substituting chopped pickled jalapenos for the roasted red bell peppers for a jalapeno cornbread topping.
I serve this with a green salad.
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Ingredients
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3 Tbspdiced green chiles, divided
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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.