Enchilada Casserole, cooked in the crockpot.
I’ve been a member of the Secret Recipe Club for about six months now. It’s a project in which each month you receive an email containing the URL of another member’s blog. Your mission is to sneak around and select a recipe that you’d like to make, photograph and write about. It’s really been a fun way to find new food bloggers, new recipe ideas and if you end up with someone who cooks completely differently than you, you’re forced to step out of your box and try new things. A good example for me was the month I found myself browsing Indian food and the month I was assigned to a baking blog. I always look forward to reveal day where I see who has been stalking me and what they’ve chosen to make from my blog.
This month I was assigned to Fallon’s Cucina. Fallon lives in Las Vegas and is a college graduate from UNLV with a degree in Marketing. With a passion for fitness and nutrition, I found some interesting recipes like her Wheat Berry Salad With butternut squash, dried cherries and honey mustard balsamic vinaigrette, and a Breakfast Quinoa topped with a fried egg.
Deciding to stay within the confines of my Southwestern box, I went straight for her Mexican category and landed on a recipe for an Enchilada Casserole. I’ve never made an enchilada casserole, but what intrigued me most about this was the fact that it was prepared in a crockpot. With my workdays becoming more hectic than ever, I’ve been on the lookout for easy dinner options. And using ingredients that you can grab from the supermarket shelf, this really was a quick fix.
This vegetarian recipe comes from Cooking Light, and we thought it was delicious. What we liked most was the savory/sweet combination end result. I used Texas Brew Honey Roasted Chipotle Salsa which is at the top of my list for flavor. A perfect blend of sweet, hot and smoky. Combine a flavorful salsa with a lineup of Southwestern ingredients, black beans, canned corn with red peppers, cilantro and enchilada sauce and you’ve got a delicious dish. But we thought the star was the cornbread topping which contains chopped roasted red pepper and green chiles. And the whole thing wouldn’t be complete with out a generous layer of melted, ooey, gooey Mexican blend cheese.
How did the cornbread topping do in a crockpot? Great! You add it at the end and cook for about an hour. I was concerned about adding such a thick batter on top of soupy, hot ingredients. I used a large spoon and placed dollops until the mixture was covered. I carefully filled in the gaps with the back of the spoon and it cooked up beautifully. I just removed the lid a couple of times for a quick touch test to know when it was just right.
I made a few adjustments, the recipe called for egg substitute. I used an egg. The recipe called for one can of black beans, I added two. I added way more canned chiles than what was called for and I added Mexican oregano. Would I add meat next time? This was delicious as is, but I’m tempted to try it with some ground burger and I’ll reduce the beans to one can. The recipe below is my variation, and you can click on this link for the original recipe from Cooking Light.
We loved this recipe…it’s a keeper. Thanks to Fallon for testing it out and posting it on her blog.
- 1-3 ounce can + 2 T. diced green chiles
- ½ cup salsa
- ¼ cup chopped green onions
- ¼ cup chopped fresh cilantro
- 2 (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 teaspoon Mexican Oregano
- 1 egg
- 1 package Jiffy corn muffin mix
- 1 T. milk
- 1 roasted red pepper chopped
- 1½ cups (6 ounces) shredded reduced-fat Mexican blend or cheddar cheese
- sour cream for topping
- thinly sliced fresh cilantro and Aleppo pepper flakes for topping
- Place 1 can green chiles and next 7 ingredients (through oregano) in a 3½-quart electric slow cooker; stir well. Cover with lid; cook on low-heat setting 4 hours.
- Combine 2 tablespoon green chiles, egg, muffin mix, milk, and roasted bell pepper in a bowl. Spoon batter evenly over bean mixture in slow cooker. Cover and cook 1 hour or until corn bread is done.
- Sprinkle cheese over corn bread. Cover and cook 5 minutes or until cheese melts. Top each serving with sour cream; sprinkle with cilantro and Aleppo pepper flakes.
Enchilada Casserole…It’s What’s for Dinner.