Enchiladas are easier than ever when made in the slow cooker! Start by mixing together a can of enchilada sauce, black beans, corn, chicken, salsa, cilantro, and diced green chiles. Add the mixture to the slow cooker and cook on the LOW setting for three hours. Next, spoon the batter (eggs, roasted bell peppers, muffin mixed, remaining diced green chiles) over the bean mix in the slow cooker. Put the cover back on and cook on LOW about an hour, or until the cornbread is done. Sprinkle six ounces of pre-shredded Mexican four-cheese blend over the enchiladas and serve. The recipe calls for a garnish of cilantro, but you’re welcome to try additional toppings like halved cherry tomatoes, sour cream, avocado, and/or scallions. Because our Easy Enchilada Bake doesn’t have a long cook time (as far as slow cooker recipes go) you might want to run home on your lunch break to turn on the slow cooker if you are going to be at the office all day—rather than setting the slow cooker in the morning.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.