Enchilada Casserole

recipe
Whip together this vegetarian enchilada casserole, put it in your slow-cooker and come home to an easy dinner.

Yield:

6 servings (serving size: about 1 cup casserole, 1 tablespoon sour cream, and 1/4 teaspoon cilantro)

Recipe from

Nutritional Information

Calories 385
Caloriesfromfat 31 %
Fat 13 g
Satfat 5.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 16.6 g
Carbohydrate 49.2 g
Fiber 5.1 g
Cholesterol 23 mg
Iron 3 mg
Sodium 1129 mg
Calcium 344 mg

Ingredients

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
1 1/2 teaspoons thinly sliced fresh cilantro

Preparation

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.

Note:

October 2004
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