Enchilada Casserole

13 ingredients
9 steps

Ingredients

  • 3 tablespoons green chilies, diced, divided
  • 12 cup salsa
  • 14 cup green onion, chopped
  • 14 cup cilantro, chopped
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (11 ounce) can mexicorn, drained
  • 1 (10 ounce) can enchilada sauce
  • 1 (8 1/2 ounce) package corn muffin mix
  • 12 cup egg substitute
  • 2 tablespoons red bell peppers, chopped
  • 6 ounces reduced-fat monterey jack cheese, shredded
  • 6 tablespoons sour cream
  • 1 12 teaspoons cilantro, thinly sliced

Directions

  1. 1
    Place 2 tablespoons green chiles and next 6 ingredients in a 3 1/2-quart slow cooker; stir well.
  2. 2
    Cover with lid; cook on low for 4 hours.
  3. 3
    Combine remaining 1 tbsp green chiles, muffin mix, egg substitute and bell peppers in a bowl; stir well.
  4. 4
    Spoon batter evenly over bean mixture in slow cooker.
  5. 5
    Cover and cook 1 hour or until corn bread is done.
  6. 6
    Sprinkle cheese over corn bread.
  7. 7
    Cover and cook 5 minutes or until cheese melts.
  8. 8
    Spoon casserole onto plates.
  9. 9
    Top with sour cream and sprinkle with cilantro.

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