Feb. 22 - Cornbread Enchilada Casserole

My friend Katie kept hounding me to try out her crockpot cornbread enchilada casserole, sending me the recipe at least twice. I know the boy's feelings on cornbread (dislikes), so I put off making it, but now I'm kicking myself for not trying it earlier. It was FANTASTIC! I seriously think I ate half the casserole by myself. The boy even looked at me at one point and asked, "wow, hungry today?" And let the record state, I worked out for over an hour and did a ton of crunches, so, yes, I was hungry! :P

Anyhoo, the entire prep time was maybe 10 minutes (easy to make the night before, too, if necessary) and then 5 hours of collective cooking time. The mixture is almost a chili consistency and then with the cornbread and cheese on top, it was very reminiscent of a chili dinner, but with a completely different twist. I loved it! Did I mention it was delicious? Yep, thank you Katie for suggesting a winner! Linds ate all of hers and even the boy ate most of his (I finished his bowl just so none went to waste). This is absolutely one you must try!

Cornbread Enchilada Casserole
Ingredients
1 small can diced green chiles (4 oz i think)
1/2 cup of your favorite salsa
3 to 4 chopped scallions (I used 1/4 cup onion)
2 cups shredded cooked chicken
1 can black beans, rinsed and drained
1 can corn with red & green peppers, drained
1 (10 oz.) can enchilada sauce
1/2 cup egg substitute (I used 2 eggs)
1 (8.5 oz) package corn muffin mix
2 Tblsp chopped roasted red bell pepper
1 1/2 cups (6 oz) shredded Mexican cheese
for garnish - sour cream, fresh cilantro

Directions

1. Place salsa, scallions, chicken, beans, corn, half the chilies, and enchilada sauce into the cooker; stir well. Cover with lid and cook on LOW for 4 hours.
2. Combine the other half 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 (unless you're me, then it's like 3...haha!).