Enchilada Casserole

This comes from Southern Living Slow Cooker Cookbook.

• Ready In: 5 hrs 10 mins
• Serves: 6

Ingredients

• 3  tablespoons green chilies, diced, divided
• 1⁄2 cup salsa
• 1⁄4 cup green onion, chopped
• 1⁄4 cup cilantro, chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (11 ounce) can  mexicorn, drained
• 1 (10 ounce) can  enchilada sauce
• 1 (8 1/2ounce) package  corn muffin mix
• 1⁄2 cup egg substitute
• 2  tablespoons red bell peppers, chopped
• 6  ounces reduced-fat monterey jack cheese, shredded
• 6  tablespoons sour cream
• 1 1⁄2 teaspoons cilantro, thinly sliced

Directions

1. Place 2 tablespoons green chiles and next 6 ingredients in a 3 1/2-quart slow cooker; stir well. Cover with lid; cook on low for 4 hours.
2. Combine remaining 1 tbsp green chiles, muffin mix, egg substitute and bell peppers 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 with sour cream and sprinkle with cilantro.