I first made this over the holidays for my mother-in-law, who is vegetarian. She didn't care for it, but all the carnivores gobbled it up. I dug the recipe out again because I remember it being good and easy. So far, it does not disappoint! You could easily modify this to make it in the oven if you don't have a crock pot.
3 Tbsp diced green chiles, divided
1/2 cup salsa
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
1 (15 oz) can black beans, rinsed and drained
1 (11 oz) can corn with red and green peppers, drained
1 (10 oz) can enchilada sauce
1/2 cup egg substitute (or 2 eggs)
1 (8 1/2 oz) package corn muffin mix
2 Tbsp chopped bottled roasted red bell peppers
1 Tbsp diced green chiles (left from filling)
1 1/2 cups shredded reduced-fat Mexican blend or cheddar cheese
6 Tbsp low-fat sour cream
1 1/2 tsp thinly sliced fresh cilantro
Place 3 Tbsp green chiles and next 6 ingredients (through enchilada sauce) in a 3 1/2 quart electric slow cooker; stir well. (Note: I have no idea what size my crock pot is--it's oval. I think it's 6 quart. It works just fine.) Cover with lid; cook on low-heat setting 4 hours.
Combine remaining 1 Tbsp green chiles, egg substitute, muffin mix, adn roasted bell peppers in a bow. Spoon 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 min or until cheese melts. Top each serving with sour cream and sprinkle with cilantro.