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Enchilada Casserole




Source of Recipe


unknown


List of Ingredients




3 tbsp diced green chilies, divided
½ cup salsa
¼ cup chopped green onions
¼ cup chopped fresh cilantro
1 (15 oz) can black beans, rinsed and drained
1 (11 oz) can corn with red and green peppers (such as Mexicorn), drained
1 (10 oz) can enchilada sauce
1 (8 ½ oz) can package corn muffin mix
½ cup egg substitute
2 tbsp chopped bottled roasted red bell pepper
1 ½ cups (6 oz) shredded reduced-fat Monterey Jack cheese
6 tbsp 30% less fat sour cream
1 ½ tsp thinly sliced fresh cilantro

Recipe



Place 2 tbsp green chilies and next 6 ingredients in a 3 ½ quart electric slow cooker; stir well. Cover with lid; cook on low-heat setting 4 hours.

Combine remaining 1 tbsp green chilies, muffin mix, egg substitute, and roasted pepper in a bowl; stir well. Spoon batter evenly over bean mixture in slow cooker. Cover and cook 1 hour or until corn bread is done.

Sprinkle cheese over corn bread. Cover and cook 5 minutes or until cheese melts. Top each serving with sour cream and sprinkle with cilantro.