Monday, February 21, 2011

Recipe: Enchilada Casserole

I don't think about using the crock pot very often, but ran across a recipe on the Cooking Light website and thought it sounded pretty tasty.   Click here for the original recipe.   I read it.  I read the top user reviews.  Then I created my own recipe.   It is in fact super easy and very tasty.

1 small can of diced green chiles
1/2 cup salsa
1/4 cup chopped fresh cilantro
2 (15oz) cans black beans, drained
1 (11oz) can of corn
1 (10oz) can of red enchilada sauce
1lb 93% lean ground turkey, cooked and drained
Mexican spices to taste (taco seasoning, chipotle pepper, etc)
2 eggs
1 (8.5oz) box of Jiffy cornbread mix
6oz of shredded Mexican blend cheese
low-fat sour cream for garnish

Reserve 1+ tablespoons of the green chiles, then place all ingredients through Mexican spices in the crock pot.  Cook on low heat for 2-3 hours.  Mix remaining green chile, eggs, and cornbread mix  in a small bowl (I also added a little of the shredded cheese).   Spoon evenly over turkey/bean mixture in the crock pot.   Let cook for another hour until the corn bread cooks on top (check the middle, that will be the last place to firm up).   Sprinkle remaining cheese on top of cornbread for 5 minutes or until melted.   Serve into bowls then garnish with sour cream, if desired.

No comments:

Post a Comment


Related Posts with Thumbnails