Gluten Free Enchilada Casserole

Enchilada Casserole

Ingredients:
3 Tbsp. diced green chilies, divided
½ c. Gluten Free salsa
¼ c. chopped green onions
¼ c. chopped fresh cilantro
15 oz. can black beans, drained and rinsed
11 oz. can mexi-corn (corn with red and green peppers), drained
10 oz. can Gluten Free enchilada sauce
8 ½ oz. pkg. Gluten Free corn muffin mix
½ c. egg substitute
2 Tbsp. chopped bottled roasted red bell pepper
1 ½ c. shredded reduced-fat Monterey Jack or Cheddar-Jack cheese
6 Tbsp. reduced-fat sour cream

1. Place 2 Tbsp. green chilies and next 6 ingredients in slow cooker (4 qt. size works best here). Stir well. Cover and cook on low for 4 hrs.
2. Combine remaining green chilies, muffin mix, egg substitute and roasted bell peppers in a bowl. Stir well. Spoon batter evenly over bean mixture in crock pot. Cover and cook approximately one hour—until cornbread is done.
3. Sprinkle cheese over cornbread. Cover and cook five minutes, or until cheese is melted.
4. Top each serving with sour cream. Depending on your family’s tolerance for heat, you can reduce the amount of green chilies or leave them out. The roasted red peppers are a nice touch, but they are not necessary. In a pinch, sub ½ tsp. dried cilantro for the fresh.