![Easy Enchilada Bake](https://cdn.statically.io/img/www.southernliving.com/thmb/LXRj4u_Mw3RCDbNhPh7B2k9580I=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/slow_cooker_supper_easy-enchilada-bake-2500701_seslo_22548_3_1-2000-a274000bb5c44d1e9c3ea4cb02b92df3.jpg)
Ingredients
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1 (19-oz.) can enchilada sauce
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1 (15-oz.) can black beans, drained and rinsed
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1 (11-oz.) can yellow corn with red and green bell peppers, drained and rinsed
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3 cups chopped cooked chicken
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1/2 cup mild salsa
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1/4 cup chopped scallions
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1/4 cup chopped fresh cilantro, plus more for garnish
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1 (4-oz.) can diced green chiles, drained, divided
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2 large eggs
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2 tablespoons chopped jarred roasted red bell peppers
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1 (8 1/2-oz.) package corn muffin mix
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6 ounces pre-shredded Mexican four-cheese blend (about 1 1/2 cups)
Directions
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Stir together enchilada sauce, black beans, corn, chicken, salsa, scallions, and 1/4 cup each of the chopped cilantro and diced green chiles in a lightly greased 4-quart slow cooker. Cover and cook on LOW 3 hours.
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Whisk eggs in a medium bowl; stir in roasted bell peppers, muffin mix, and remaining 1 1/2 tablespoons diced green chiles. Spoon batter over bean mixture in slow cooker. Cover and cook on LOW until cornbread is done, about 1 hour. Sprinkle cheese over cornbread. Increase heat to HIGH; cover and cook until cheese melts, about 5 minutes. Spoon into shallow bowls. Garnish with cilantro.