Easy Enchilada Bake

If you're looking for an easy weeknight meal packed full of protein, here you go! Bonus: it involves a slow cooker and requires very little prep!

 

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Easy Enchilada Bake

Southern Living: Slow Cooker Suppers

 

1 (19 oz.) can enchilada sauce

1 (15 oz.) can black beans, drained and rinsed

1 (11 oz.) can yellow corn with red and green bell peppers, drained and rinsed

3 cups chopped cooked chicken (I used a Rotisserie chicken)

1/2 cup mild salsa

1/4 cup chopped scallions

1/4 cup chopped fresh cilantro, plus more for garnish

1 (4 oz.) can diced green chiles, drained and divided

2 large eggs

2 Tablespoons chopped jarred roasted red bell peppers

1 (8 1/2 oz.) package corn muffin mix

6 oz. pre-shredded Mexican four cheese blend

 

Stir together enchilada sauce, black beans, corn, chicken, salsa, scallions, and 1/4 cup each of the chopped cilantro and diced green chiles in a lightly greased slow cooker. Cover and cook on low for 3 hours.

 

Whisk eggs in a medium bowl; stir in roasted bell peppers, muffin mix, and remaining diced green chiles. Spoon batter over bean mixture in slow cooker. Cover and cook on low until cornbread is done, about 1 hour. Sprinkle cheese over cornbread; increase heat to high; cover and cook until cheese melts, about 5 minutes. Spoon into bowls and garnish with cilantro.

 

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Easy peasy. And made plenty for at least one night of leftovers, maybe two! Enjoy.