Rating: 4 stars
11 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

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

Recipe by Cooking Light October 2004

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

385 calories; calories from fat 31%; fat 13g; saturated fat 5.9g; protein 16.6g; carbohydrates 49.2g; fiber 5.1g; cholesterol 23mg; iron 3mg; sodium 1129mg; calcium 344mg.
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