Easy Enchilada Bake Recipe

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 you're welcome to try additional toppings like halved cherry tomatoes, sour cream, avocado, and/or scallions. Because our Easy Enchilada Bake doesn't 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 day—rather than setting the slow cooker in the morning. 

By

Lisa Cericola

Lisa Cericola

Lisa Cericola has been on staff at Southern Living since 2015. As Deputy Editor, Lisa manages the food and travel departments and edits those sections of each issue, as well as digital content. Previously, she was the features editor at Food Network Magazine and has more than 15 years of experience writing, editing, and managing photo shoots for print and digital lifestyle brands.

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Published on January 4, 2017

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