Enchilada Casserole

Submitted by: lneuner09

Difficulty Rating: Easy

*Adapted from Southern Living Cookbook*

INGREDIENTS:

• 3 tbsp chopped green chiles, divided
• 3/4 cup chunky salsa
• 1/4 cup chopped fresh cilantro
• 15.5oz can black beans, rinsed
• 11 oz can white corn, rinsed
• 10 oz can enchilada sauce
• 1/2 green bell pepper, chopped
• 8oz package corn muffin mix
• 2 large eggs
• 1 cup shredded Mexican blend cheese

DIRECTIONS:

• Stir together 2 tbsp green chiles, salsa, cilantro, black beans, corn, bell pepper and enchilada sauce in Crock Pot. 
• Cover and cook on LOW for 4 hours.  Stir occasionally.
• Stir together remaining 1 tbsp green chiles, muffin mix, and eggs.
• Spoon evenly over bean mixture in crock pot.
• Cover and cook on LOW an additional 1 hour and 20 minutes or until cornbread is finished.
• Top with cheese and cook 5-10 minutes or until cheese is melted.