I LOVE using my slow-cooker especially on cold winter days....
Here is a yummy recipe I thought you would all enjoy!!!
Enchilada Casserole
3 T. diced green chiles, divided
1/2 cup salsa
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
1 15oz can balck beans, rinsed and drained
1 11oz can corn with red and green peppers (such as mexicorn)
1 10oz can enchilada sauce
1 8.5oz package corn muffin mix
1/2 cup egg substitute
2 T. Chopped bottled roasted red bell pepper
1.5 cups shredded Monterey Jack cheese
sour cream
extra thinly sliced cilantro
1. Place 2 Tablespoons green chiles and next 6 ingredients in a slow cooker; stir well. Cover with lid; cook on low-heat setting for 4 hours.
2. Combine remaining 1 Tablespoon green chiles, muffin mix, egg substitute, and roasted red bell pepper in a bowl; stir well. 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. Spoon casserole onto plates; top each serving with sour cream, and sprinkle with thinly sliced cilantro. ( I also like to add some avocado to the servings )