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ENCHILADA CASSEROLE
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| This first came from Southern Living Complete Quick and Easy Cookbook: 2009 |
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| Ingredients: |
3 Tablespoons chopped green chiles, divided
3/4 cup chunky salsa
1/4 cup chopped fresh cilantro
1 (15,5 ounce) can black beans, rinsed and drained
1 (11 ounce) can yellow corn with red and green bell peppers
1 (10 ounce) can enchilada sauce
1 (8.5 ounce) package corn muffin mix
2 large eggs, lightly beaten
2 tablespoons chopped roasted red bell peppers
1.5 cups (6 ounces) shredded Monterey Jack cheese
Sour Cream (optional)
garnish: chopped fresh cilantro
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| Procedures: |
- Stir together 2 tablespoons green chiles and next 5 ingredients in a 3.5 quart slow cooker. Cover and cook on low 4 hours.
- Stir together remaining 1 tablespoon green chiles, muffin mix, eggs, and roasted red bell peppers. Spoon batter evenly over bean mixture in slow cooker. Cover and cook on low 1 hour and 20 minutes or until cornbread is done.
- Sprinkle cheese over cornbread. Cover and cook 5 to 10 minutes or until cheese melts. Serve with sour cream, if desired. Garnish if desired.
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