Mexican

Enchilada Casserole (Slow Cooker) is for Dinner.

Enchilada Casserole (Slow Cooker) takes several minutes to prepare.

Enchilada Casserole (Slow Cooker) takes 300 minutes to cook.

Enchilada Casserole (Slow Cooker) makes 6 servings.

The ingredients for Enchilada Casserole (Slow Cooker) are:

3 tablespoons diced green chiles, divided
1/2 cup salsa
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
1 (11-ounce) can corn with red and green peppers, drained
1 (10-ounce) can enchilada sauce
1/2 cup egg substitute
1 (8 1/2 ounce) package corn muffin mix
2 tablespoons chopped bottled roasted red bell peppers
1 1/2 cups (6 ounces) shredded reduced-fat Mexican blend or cheddar cheese
6 tablespoons low-fat sour cream

Here is how you make Enchilada Casserole (Slow Cooker):

1. Place 2 tablespoons green chiles and next 6 ingredients (through enchilada sauce) in a 3 1/2-quart electric slow cooker; stir well. Cover with lid; cook on low-heat setting 4 hours. 2. Combine remaining 1 tablespoon green chiles, egg substitute, muffin mix, and roasted bell peppers in a bowl. Spoon batter evenly over bean mixture in slow cooker. Cover and cook 1 hour or until corn bread is done.3. Sprinkle cheese over corn bread. Cover and cook 5 minutes or until cheese melts. Top each serving with sour cream; sprinkle with cilantro.Yield: 6 servings (serving size: about 1 cup casserole, 1 tablespoon sour cream, and 1/4 teaspoon cilantro)Number of Servings: 6Recipe submitted by SparkPeople user AUDEYGIRL.

The nutritional information for Enchilada Casserole (Slow Cooker) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 276.5

• Total Fat: 8.9 g
• Cholesterol: 21.9 mg
• Sodium: 950.6 mg
• Total Carbs: 32.8 g
• Dietary Fiber: 6.0 g
• Protein: 16.5 g

Enchilada Casserole (Slow Cooker) is Mexican cuisine.