Enchilada Casserole

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 385
  • Calories from fat: 31%
  • Fat: 13g
  • Saturated fat: 5.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 16.6g
  • Carbohydrate: 49.2g
  • Fiber: 5.1g
  • Cholesterol: 23mg
  • Iron: 3mg
  • Sodium: 1129mg
  • Calcium: 344mg

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. 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. 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. 3. Sprinkle cheese over corn bread. Cover and cook 5 minutes or until cheese melts. Top each serving with sour cream; sprinkle with cilantro.
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