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.
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.
Sprinkle cheese over corn bread. Cover and cook 5 minutes or until cheese melts. Top each serving with sour cream; sprinkle with cilantro.
Turned out very good! Used freshly prepared pinto beans rather then black beans. Brand of cornbread was a bit too sweet for our taste; next time I will look for one with less sugar content. Important part of this review is my husband loved it. I agree it is more like tamales then enchiladas.
This is more like a tamale pie than an enchilada cassarole, still very good. We LOVE cornbread so the topping was fabulous! It's a nice change of pace and am making it again tonight.....I am doubling the beans though just to add more substance and I use real egg instead of substitute.
Easy on the jiffy mix. it makes a pretty thick topping compared to the sause. Rince the beans well!! i also added chicken (frozen whole breast) to the begining. worked great and gave some extra protein.
My husband is picky and loved this. I add a can of kidney beans to go with it and I use the rest of the chilies in the cornbread. Easy! I have also made it as an oven casserole and it comes out just as good.
My family really likes this recipe! I do add an extra can of black beans though. It's quick, healthy and very delicious. I don't think the cornbread overwhelms the bean mixture if you add that extra can. As far as the green chiles, I don't throw any away. I use half the can in the bean mix and the other half in the cornbread. I make it in the crockpot, but I cook the beans on high for about 2 hours and then add the cornbread as it cooks much faster on the high setting.
Wow. Lots of variations on the reviews of this recipe. We really liked it, but I did make a couple of modifications. I included ground beef with the bean mixture (I think chicken would be good as well). I also omitted the green chiles since I didn't have any. I cooked the bean mixture on high in the crock pot for 2 hours and then cooked the corn bread on high for about 30 min. Turned out great, hubby loved it and it's so easy. Will definitely be a keeper for cooler fall weather.
didn't really follow the recipe - threw the first 6 ingredients in a pyrex dish in the oven at 400 until they were bubbly (5-10 mins), then poured the cornbread on top and cooked 10 mins, added cheese and cooked 5 more mins. was still delicious and super easy and we will have it again! i felt like i could have added the whole 4 oz can of chilies (instead of throwing part away).
I was not impressed with this recipe. It was more cornbread than anything else. It wasn't tasty enough to make again, but if I were, I'd probably double the filling. Someone else said that they added chicken but the recipe didn't really need it, but I disagree. Chicken would have been a good addition. I felt like we were eating corn bread, some sauce, and a few beans on the side. Do not recommend.
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