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Sunday, October 23, 2011

Enchilada Crockpot Casserole

This recipe and picture all comes from Disco Mom. She writes about her family, house and of course the kitchen, check it out! Though this recipe has two parts it is simple enough and greatly enjoyed!

3 T or 1 small can diced green chiles, divided
1/2 cup of your favorite salsa
3 to 4 chopped scallions
1/2 cup chopped fresh cilantro
2 cups shredded cooked chicken (or omit for vegetarian)
1 can black beans, rinsed and drained
1 can corn with red & green peppers, drained (or 1 1/2 cup frozen)
1 (10 oz.) can enchilada sauce

1/2 cup egg substitute (or 2 eggs)
1 (8.5 oz) package corn muffin mix
2 T chopped roaste red bell pepper
1 1/2 cups (6 oz) shredded Mexican cheese
for garnish - sour cream, more sliced cilantro

1. Place half the chiles and the rest of the ingredients through enchilada sauce into the cooker; stir well. Cover with lid and cook on LOW for 4 hours.

2. Combine the rest of the chiles, corn muffin mix, egg substitute, and chopped red pepper in a bowl. Spoon batter evenly over the bean mixture in the cooker. Cover and cook 1 hour until the crust is done.

3. Sprinkle the cheese over the corn bread, turn off the crockpot and let it sit 5 minutes until the cheese melts. Top each serving with a tablespoon of sour cream and additional cilantro, optional. Makes about 6 servings.

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