Directions:
- Place 2 tablespoons green chiles and next 6 ingredients (through enchilada sauce) in a 3 1/2-quart electric slow cooker; stir well. Cover with lid; cook on low-heat setting 4 hours.
- Combine remaining 1 tablespoon green chiles, egg substitute, muffin mix, and roasted bell peppers in a bowl. Spoon batter evenly over bean mixture in slow cooker. Cover and cook 1 hour or until corn bread is done.
- Sprinkle cheese over corn bread. Cover and cook 5 minutes or until cheese melts. Top each serving with sour cream; sprinkle with cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 174.47 Kcal (730 kJ) | ||
| Calories from fat | 53.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.95g | 9% | |
|---|---|---|---|
| Cholesterol | 123.1mg | 41% | |
| Sodium | 425.18mg | 18% | |
| Potassium | 362.77mg | 8% | |
| Total Carbs | 14.33g | 5% | |
| Sugars | 6.24g | 25% | |
| Dietary Fiber | 1.8g | 7% | |
| Protein | 15.7g | 31% | |
| Vitamin C | 7.2mg | 12% | |
| Iron | 2.3mg | 13% | |
| Calcium | 130.4mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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