Tempt My Tummy Tuesday…Crockpot Enchilada Casserole

As we all have Thanksgiving on the brain, and are inundated with recipes for the holiday, I thought I would give you something completely different to think about.  This Mexican inspired dish will give you a reason to give thanks, after multiple days of leftover turkey.  Enjoy and Happy Thanksgiving. 

Enchilada Casserole

• 3 Tbsp diced green chiles, divided

• 1/2 cup salsa
• 1/4 cup chopped green onions
• 1/4 cup cilantro
• 1 (15oz) can black beans, rinsed and drained
• 1 (11 oz) can corn with red and green peppers (Mexicorn), drained
• 1 (10 oz) can enchilada sauce
• 1(8 1/2 oz) package corn muffin mix
• 1/2 cup egg substitute
• 2 Tbsp chopped bottle roasted red pepper
• 1 1/2 cups (6 oz shredded reduced – fat Monterey  Jack cheese)
• 6 Tbsp 30 % less- fat sour cream
• 1 1/2 tsp thinly sliced fresh cilantro

1. Place 2 Tbsp green chiles and next 6 ingredients in a 3 1/2-quart slow cooker; stir well.  Cover with lid; cook on low-heat 4 hours.
2. Combine remaining 1 Tbsp green chiles, muffin mix, egg substitute, and roasted bell pepper in a bowl; stir well.  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.  Spoon casserole onto plate; top with sour cream, and sprinkle with thinly sliced cilantro.

 Happy Thanksgiving, y’all!