This is a recipe I’ve had saved from forever ago. The printed date on the copied recipe is 2007 and I’ve never once attempted to make it! I know I’m not the only one that does that, or am I? I knew this past weekend would be the perfect time to make this dish. It has been very cold in Las Vegas and I’m looking for a meal to warm me right up.
What I love about this recipe is the use of corn bread as the topping! I don’t know if you know but I love corn bread. I could eat it everyday if I could. Which in reality I can ;). I used my favorite gluten free mix from Bob’s Red Mill.
I made a minor mistake of not reading the directions because once I started I noticed this is suppose to be done in the SLOW COOKER!! Doh! So I improvised and cooked it on 375 degrees for about 35 minutes. I’m sure it be real tasty from the slow cooker because the corn bread would be a lot more crumbly and moist. Other then that the flavors were spot on and this dish had a good kick. I added pepper jack cheese to the top along with cheddar and mozzarella. I didn’t miss the fact that there was no beef or chicken in this dish. It was a really hearty meal with the black beans and roasted corn.
When I make this again I’m going to try the slow cooker method and see how it turns out. I’m usually really good about following directions.
To get the recipe for Enchilada Casserole please visit Cooking Light.
Enjoy,
Fallon
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