We love any kind of Tex-Mex recipes around this house. Tacos, Enchiladas, Burritos, Quesadillas, etc. Anything with a little spice and a lot of cheese and we are bought in. This Enchilada Pie grabbed my attention for two reasons, 1) crock pot (easy!) and 2) corn muffin mix (I love it!). It was a big hit. We all ate our servings and even had enough to pass on to my sister-in-law. It is a vegetarian friendly recipe too! I must say it isn’t the prettiest dish you will ever make, but it totally makes up for it in flavor!
- 1/4 cup canned diced fire roasted green chilies (divided)
- 1/2 cup salsa
- 1/4 cup green onions
- 1/4 cup finely chopped red bell peppers
- 1/4 cup chopped fresh parsley
- 15 ounce can reduced sodium black beans (rinsed and drained)
- 11 ounce can corn with red and green peppers (drained)
- 10 ounce can enchilada sauce
- 1/2 cup egg substitute
- 8 1/2 ounce package corn muffin mix
- 1 1/2 cups shredded 2% cheddar cheese
- reduced fat sour cream
Put 3 tablespoons of the green chilies, salsa, onions, peppers, parsley, beans, corn, and enchilada sauce in the crock pot and stir well. Cook on low for 4 hours.
Combine the rest of the green chilies, egg substitute, muffin mix, and cheese in a bowl. Spread the batter evenly over the bean mixture in the crock pot. Cover and cook for one more hour, or until the bread is done.
Top each serving with a sprinkle of cheese, a scoop of sour cream, and a sprinkle of parsley. Enjoy!
Makes 6 servings at 10 WW Points+ Value per serving.