Southern Living’s Enchilada Casserole

I adore Southern Living Magazine for several reasons, one of them is their incredible recipes. My mom gave me the Southern Living 2011 Annual Recipe cookbook this past Christmas (this recipe found on pg. 321). Gifting cookbooks has become a cute tradition she started for holidays or at special life moments, often found with a sweet message inside!

My husband and I make this dish almost EVERY week…we are obsessed. The awesome part is there are always leftovers for lunch the next day! We love Mexican food and the mix between those flavors and the cheesy cornbread topping is out of this world.

Enjoy!

Southern Living’s Enchilada Casserole

3 tbsp diced green chiles, divided (I buy the mild)
½ cup mild salsa
¼ cup chopped green onions
¼ cup chopped fresh cilantro
1 (15 oz) can black beans, drained
1 (11 oz) can of mexicorn drained(corn with red & green bell peppers)
1 (10 oz) can enchilada sauce (I buy mild)
2 large eggs
2 tbsp chopped jarred roasted red bell peppers
1 (8.5 oz) package corn muffin mix (I use jiffy)
1 ½ cup (6 oz) shredded Mexican four-cheese blend (you can use less- it is up to you!)
garnish: sour cream or chopped fresh cilantro (I don’t, but feel free to!)

1. Spray your crock pot with Pam.
2. Stir together 2 tbsp green green chiles and the next 6 ingredients. Cover and cook on LOW for 3 hours.
3. Whisk the eggs, then add the remaining 1 tbsp of green chiles, roasted red bell peppers, and muffin mix. Spoon batter over bean mixture in crock-pot. (*you won’t be able to cover the bean mixture entirely. Don’t worry as the muffin mix will cover it once cooked!). Cover and cook on LOW for 1 hour.
4. Sprinkle the cheese over cornbread. Cover and heat for a few minutes until the cheese is melted (about 5 minutes). Spoon into bowls and garnish if you want to!

Now the first time I made this I was bummed that you use such a small amount of the roasted red bell peppers and thought it to be wasteful. Don’t worry…you will become obsessed and want to cook this again soon, I promise! I also started using the peppers and leftover green chiles in eggs the next morning. Let it be known that I do NOT eat anything spicy and that this turned out to be perfect for me.

Enjoy!

 
5 Comments
View Comments
  1. May 29, 2012 Reply

    That looks so yummy! We are also suckers for anything Mexican…. always so easy to make and there are usually plentiful leftovers!

    • Amy Romano commented:
      May 30, 2012 Reply

      fo sho Brooke! Easy Mexican food is the way we like it!

  2. April 29, 2016 Reply

    I used one of your images on a blog post (Simple Painterly Effect Using Filters). Needed a high resolution image to make filter effect work. Did not use in a stand along manner and commented/linked to your site as a great resource for free high resolution stock images. I hope that was ok and thank you very much for all your hard work and sharing these images.

  3. May 13, 2016 Reply

    Hmm it looks like your site ate my first comment (it was super long) so I guess I’ll just sum it up what I submitted and say, I’m thoroughly enjoying your blog. I as well am an aspiring blog writer but I’m still new to the whole thing. Do you have any recommendations for beginner blog writers? I’d certainly appreciate it.

  4. http://www./ commented:
    July 21, 2016 Reply

    Very interesting video! I was wondering exactly why drinking a lot of water does help minimize the appearance of acne. Niacinimide pads also help to reduce acne and unclog pores. It gets rid of dead skin cells which can be the leading cause of acne for many people. I really recommend them for acne and sunburn.

Leave a Reply

Your email address will not be published. Required fields are marked with an *

*
*
*