Enchilada Casserole

Total Time: 5 hrs 10 mins Preparation Time: 10 mins Cook Time: 5 hrs

Ingredients

• Servings: 6
• 3 tablespoons green chilies, diced, divided
• 1/2 cup salsa
• 1/4 cup green onion, chopped
• 1/4 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
• 1/2 cup egg substitute
• 2 tablespoons red bell peppers, chopped
• 6 ounces reduced-fat monterey jack cheese, shredded
• 6 tablespoons sour cream
• 1 1/2 teaspoons cilantro, thinly sliced

Recipe

• 1 place 2 tablespoons green chiles and next 6 ingredients in a 3 1/2-quart slow cooker; stir well. cover with lid; cook on low for 4 hours.
• 2 combine remaining 1 tbsp green chiles, muffin mix, egg substitute and bell peppers 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.
• 3 sprinkle cheese over corn bread. cover and cook 5 minutes or until cheese melts. spoon casserole onto plates. top with sour cream and sprinkle with cilantro.