crock-pot enchilada casserole
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.
prep time
15 Min
cook time
4 Hr 5 Min
method
Slow Cooker Crock Pot
yield
6 serving(s)
Ingredients
- 3 tablespoons diced green chiles, divided
- 1/2 cup mild salsa
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1 can (15-oz) black beans, drained
- 1 can (11-oz) yellow corn with red and green bell peppers, drained
- 1 can (10-oz) enchilada sauce
- 2 large eggs
- 2 tablespoons chopped jarred roasted red bell peppers
- 1 package (8.5-oz)corn muffin mix
- 1 1/2 cups shredded mexican four-cheese blend
- - garnishes: sour cream, chopped fresh cilantro
How To Make crock-pot enchilada casserole
-
Step 1Stir 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.
-
Step 2Whisk 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.
-
Step 3Sprinkle cheese over cornbread. Increase heat to HIGH; cover and cook 5 minutes or until cheese melts. Spoon into shallow bowls, Garnish, if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Mexican
Category:
Other Main Dishes
Category:
Casseroles
Keyword:
#Crock Pot
Keyword:
#Slow-cooker
Keyword:
#Casserole
Keyword:
#spicy
Keyword:
#enchilada
Keyword:
#mexican
Ingredient:
Vegetable
Method:
Slow Cooker Crock Pot
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