For those of you who haven't tried it, here is the recipe again!
Cornbread Enchilada Casserole
Ingredients
4 oz. can diced green chiles
1/2 cup of your favorite salsa
3 to 4 chopped scallions (I used 1/4 cup onion)
2 cups shredded cooked chicken (I used 2 boxes of Purdue Short Cuts because I didn't have too much time to make it)
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
- 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.
- 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.
- 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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