Enchilada Bake Recipe

Recipe By Southern Living

Enchiladas are easier than ever when made in the slow cooker Start by mixing together a can of enchilada sauce, black beans, corn, chicken, salsa, cilantro, and diced green chiles. Add the mixture to the slow cooker and cook on the low setting for three hours. Next, spoon the batter (eggs, roasted bell peppers, muffin mixed, remaining diced green chiles) over the bean mix in the slow cooker. Put the cover back on and cook on low about an hour, or until the cornbread is done. Sprinkle six ounces of pre-shredded mexican four-cheese blend over the enchiladas and serve. The recipe calls for a garnish of cilantro, but youre welcome to try additional toppings like halved cherry tomatoes, sour cream, avocado, and/or scallions. Because our easy enchilada bake doesnt have a long cook time (as far as slow cooker recipes go) you might want to run home on your lunch break to turn on the slow cooker if you are going to be at the office all dayrather than setting the slow cooker in the morning.

4.4
27 Rating - Rate
Non Vegdiet
4hr 14minstotal

ingredients serves

Ingredients For Enchilada Bake Recipe

Nutrition
value
202
calories per serving
13 g Fat17 g Protein4 g Carbs2 g FiberOther

Current Totals

  • 13 g Fat
  • 17 g Protein
  • 4 g Carbs
  • 2 g Fiber

MacroNutrients

  • Carbs
    4 g
  • Protein
    17 g
  • Fiber
    2 g

Fats

  • Fat
    13 g

Vitamins & Minerals

  • Calcium
    45 mg
  • Iron
    2 mg
  • Vitamin A
    313 mcg
  • Vitamin B1
    0 mg
  • Vitamin B2
    0 mg
  • Vitamin B3
    5 mg
  • Vitamin B6
    0 mg
  • Vitamin B9
    24 mcg
  • Vitamin B12
    0 mcg
  • Vitamin C
    3 mg
  • Vitamin E
    1 mg
  • Copper
    0 mcg
  • Magnesium
    35 mg
  • Manganese
    0 mg
  • Phosphorus
    189 mg
  • Selenium
    22 mcg
  • Zinc
    1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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