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.
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.