So far my quest to master the slow cooker has yielded mixed results. I’ve made some really good things some pretty good things, and a corn chowder so blah that I have yet to decide if I’m even going to share it as a recipe fail.
This recipe is the best thing I’ve made so far. It’s really similar to Southwestern Cornbread Casserole I posted in my very first Slow Cooker Saturday, but it is so.much.better. It has flavor. It has kick. It has black bean and cheesy goodness.
Slow Cooker Enchilada Casserole
Adapted from Cooking Light
4 oz can of diced green chilies – reserve 1 T
1 c salsa
¼ c chopped green onions
¼ c dried cilantro (I would recommend using fresh cilantro. I just didn’t have any)
15 oz can black beans, rinsed and drained
1 bag frozen corn
10 oz can enchilada sauce
1 package corn muffin mix
¼ c shredded Mexican blend or cheddar cheese
About 1/3 of a round of Queso Fresco cheese, cut into slices
- Combine first 7 ingredients in slow cooker. Cover and cook on low for 4 – 5 hours.
- Combine reserved 1 T green chilies, eggs, muffin mix, and ¼ c cheese. Spoon batter evenly over bean mixture in slow cooker. Cover and cook 1 hour or until cornbread is done.
- Spread slices of queso fresco on top of the cornbread. Cover and cook 5 minutes or until cheese melts.
- Top with guacamole, sour cream, tortilla chips, or other garnish of choice. (I went with guac.)
If you’re going to make any of the slow cooker recipes I’ve posted thus far, make this one.