Dinner

Enchilada Casserole

Name: Enchilada Casserole
Total time: 45 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 (15-ounce) can black beans, rinsed and drained; 1 (11-ounce) can corn with red and green peppers, drained; 1 (8 1/2 ounce) package corn muffin mix; 1/2 cup egg substitute; 1 (10-ounce) can enchilada sauce; 1/4 cup chopped fresh cilantro; 1 1/2 teaspoons thinly sliced fresh cilantro; 3 tablespoons diced green chiles, divided; 1/4 cup chopped green onions; 1 1/2 cups (6 ounces) shredded reduced-fat Mexican blend or cheddar cheese; 6 tablespoons low-fat sour cream; 2 tablespoons chopped bottled roasted red bell peppers; 1/2 cup salsa

5 October 2026

Not yet ratedRate Recipe

Total Time45 Mins

Serves6

Per Serving$1.76

Photo coming soon

You can never have too many main course recipes, so give Enchilada Casserole a try. For $1.76 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 366 calories, 19g of protein, and 9g of fat. This recipe serves 6.

Mexican Lunch Side Dish Winter Fall Onions Cheese Beans

Method:

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.

Adapted from My Recipes

Kit For This Recipe

As an Amazon Associate we earn from qualifying purchases. Learn more