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

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

How to Make It

Step 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.

Step 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.

Step 3

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

Ratings & Reviews

Morrissey7's Review

September 19, 2013
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.

lizzie924's Review

November 19, 2012

lovinjim2009's Review

March 14, 2012
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.

KaraMS's Review

February 22, 2012

flutterbbug's Review

November 27, 2011
yummy! 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.

dengland1's Review

August 28, 2011
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.

FoodieMomof2's Review

August 19, 2011
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.

smellgar's Review

October 04, 2010
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.

Patten's Review

August 24, 2010
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).

irishtiger's Review

July 05, 2010
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.