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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 276.5
  • Total Fat: 8.9 g
  • Cholesterol: 21.9 mg
  • Sodium: 950.6 mg
  • Total Carbs: 32.8 g
  • Dietary Fiber: 6.0 g
  • Protein: 16.5 g

View full nutritional breakdown of Enchilada Casserole (Slow Cooker) calories by ingredient
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Enchilada Casserole (Slow Cooker)

Submitted by: AUDEYGIRL

Introduction

Taken from cookinglight.com.

Yield: 6 servings (serving size: about 1 cup casserole, 1 tablespoon sour cream, and 1/4 teaspoon cilantro)
Taken from cookinglight.com.

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

Number of Servings: 6

Ingredients

    3 tablespoons diced green chiles, divided
    1/2 cup salsa
    1/4 cup chopped green onions
    1/4 cup chopped fresh cilantro
    1 (15-ounce) can black beans, rinsed and drained
    1 (11-ounce) can corn with red and green peppers, drained
    1 (10-ounce) can enchilada sauce
    1/2 cup egg substitute
    1 (8 1/2 ounce) package corn muffin mix
    2 tablespoons chopped bottled roasted red bell peppers
    1 1/2 cups (6 ounces) shredded reduced-fat Mexican blend or cheddar cheese
    6 tablespoons low-fat sour cream

Directions

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.

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.

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

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


Number of Servings: 6

Recipe submitted by SparkPeople user AUDEYGIRL.






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