SLOW COOKER CORNBREAD CHICKEN ENCHILADAS RECIPE
BY: SHAY SHULL FROM MIX AND MATCH MAMA
This Mexican enchilada casserole has got it all. Slow Cooker Cornbread Chicken Enchiladas have an enchilada base and a cornbread topping. The cornbread fills out nicely in the slow cooker and is a yummy addition to the chicken. Don't understand how this can come from a slow cooker? See the recipe to find out.
4 chicken breasts, thawed
1 can chopped green chilies, divided
3/4 cup salsa
1 (15-ounce can) black beans, rinsed and drained 1 cup frozen corn
1 (10-ounce) can enchilada sauce
1 (8-ounce) package corn muffin mix
2 large eggs, lightly beaten
1 1/2 cups Monterrey Jack Cheese, shredded
1. Stir together chicken, half of the green chilies, salsa, beans, corn, and enchilada sauce in slow cooker. Cover and cook on low 4 hours.
2. After 4 hours, stir together remaining green chilies, muffin mix and eggs. Set aside. Remove lid from slow cooker and shred chicken right inside with two forks. Spoon cornbread batter evenly over mixture and return lid to slow cooker. Cook an additional 1 1/2 hours.
3. Remove lid one last time, sprinkle cheese over cornbread and return lid for 5 minutes or until cheese is melted.