Slow Cooker Enchilada Casserole

Ingredients:

  • 3 tablespoons diced green chiles, divided

  • ½ cup mild salsa

  • ¼ cup chopped green onions

  • ¼ cup chopped fresh cilantro

  • 1 (15-oz.) can black beans, drained

  • 1 (11-oz.) can yellow corn with red and green bell peppers, divided

  • 1 (10-oz.) can enchilada sauce

  • 2 large eggs

  • 2 tablespoons chopped jarred roasted red bell peppers

  • 1 (8.5-oz.) package corn muffin mix

  • 1 ½ cups (6 oz.) shredded Mexican four-cheese blend

  • Garnishes: sour cream, chopped fresh cilantro
     

Preparation:

  1. Stir together 2 tablespoons green chiles and next 6 ingredients in a lightly greased 4 qt. slow cooker.  Cover and cook on low for 3 hours.  

  2. Whisk eggs in a medium bowl; stir in remaining 1 tablespoon green chiles, roasted bell peppers and muffin mix. Spoon batter over bean mixture in slow cooker.  Cover and cook on low for 1 hour or until cornbread is done.  

  3. Sprinkle cheese over cornbread.  Increase heat to HIGH; cover and cook 5 minutes or until cheese melts.  Spoon into shallow bowls.  Garnish if desired.