How to Make It
Stir together enchilada sauce, black beans, corn, chicken, salsa, scallions, and 1/4 cup each of the chopped cilantro and diced green chiles in a lightly greased 4-quart slow cooker. Cover and cook on LOW 3 hours.
Whisk eggs in a medium bowl; stir in roasted bell peppers, muffin mix, and remaining 1 1/2 tablespoons diced green chiles. Spoon batter over bean mixture in slow cooker. Cover and cook on LOW until cornbread is done, about 1 hour. Sprinkle cheese over cornbread. Increase heat to HIGH; cover and cook until cheese melts, about 5 minutes. Spoon into shallow bowls. Garnish with cilantro.