Average Rating: 4.567567TOTAL TIME: Prep: 20 min. Cook: 7 hours
YIELD: 8 servings.Ingredients
- 1 pound ground chicken
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (11 ounces) whole kernel corn, drained
- 1 can (10 ounces) enchilada sauce
- 2 green onions, chopped
- 1/4 cup minced fresh cilantro
- 1 package (8-1/2 ounces) cornbread/muffin mix
- 2 large eggs, lightly beaten
- 1 cup shredded Mexican cheese blend
- Optional toppings: Sour cream, salsa and minced fresh cilantro
Instructions
- 1. In a large skillet, cook chicken over medium heat until no longer pink, 6-8 minutes, breaking into crumbles. Stir in seasonings.
- 2. Transfer to a 4-qt. slow cooker. Stir in beans, tomatoes, corn, enchilada sauce, green onions and cilantro. Cook, covered, on low until heated through, 6-8 hours.
- 3. In a small bowl, combine muffin mix and eggs; spoon over chicken mixture. Cook, covered, on low until a toothpick inserted in cornbread layer comes out clean, 1-1-1/2 hours longer.
- 4. Sprinkle with cheese; let stand, covered, 5 minutes. If desired, serve with toppings.
Nutrition Facts
1 serving: 359 calories, 14g fat (5g saturated fat), 110mg cholesterol, 1021mg sodium, 40g carbohydrate (11g sugars, 5g fiber), 20g protein.
