Crock-Pot Enchilada Casserole

Tammy Raynes


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.

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15 Min
4 Hr 5 Min
Slow Cooker Crock Pot


3 Tbsp
diced green chiles, divided
1/2 c
mild salsa
1/4 c
chopped green onions
1/4 c
chopped fresh cilantro
1 can(s)
(15-oz) black beans, drained
1 can(s)
(11-oz) yellow corn with red and green bell peppers, drained
1 can(s)
(10-oz) enchilada sauce
2 large
2 Tbsp
chopped jarred roasted red bell peppers
1 pkg
(8.5-oz)corn muffin mix
1 1/2 c
shredded mexican four-cheese blend
garnishes: sour cream, chopped fresh cilantro

How to Make Crock-Pot Enchilada Casserole


  • 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.
  • 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.
  • 3Sprinkle cheese over cornbread. Increase heat to HIGH; cover and cook 5 minutes or until cheese melts. Spoon into shallow bowls, Garnish, if desired.

Printable Recipe Card

About Crock-Pot Enchilada Casserole

Main Ingredient: Vegetable
Regional Style: Mexican