Enchilada Casserole

Yield: 6 servings (serving size: about 1 cup casserole, 1 tablespoon sour cream, and 1/4 teaspoon cilantro)

Ingredients

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

Preparation

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.

Nutritional Information

Calories:

385 (31% from fat)

Fat:

13g (sat 5.9g,mono 0.0g,poly 0.0g)

Protein:

16.6g

Carbohydrate:

49.2g

Fiber:

5.1g

Cholesterol:

23mg

Iron:

3mg

Sodium:

1129mg

Calcium:

344mg