CROCK-POT ENCHILADA CASSEROLE
This recipe is relatively mild as is but could be spiced up with hot salsa and hot enchilada sauce. Try substituting chopped pickled jalapenos for the roasted red bell peppers for a jalapeno cornbread topping. I serve this with a green salad.
Provided by Tammy Raynes @Tammy_Raynes
Categories Other Main Dishes
Number Of Ingredients 12
Steps:
- Stir together 2 tablespoons green chiles and next 6 ingredients in a lightly greased 4 quart slow cooker. Cover and cook on LOW for 3 hours.
- 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 1 hour or until cornbread is done.
- Sprinkle cheese over cornbread. Increase heat to HIGH; cover and cook 5 minutes or until cheese melts. Spoon into shallow bowls, Garnish, if desired.
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