Last week I turned all those turnip greens and the big head of bok choy into Creamed Greens. It was so simple and that large slow cooker full of greens cooked down with no attention from me, taking about two hours to go from shredded greens to luscious. It was a hit during the dinner party I gave Friday and then leftovers topped baked potatoes the following day for an easy dinner. It put me in the mood for other slow cooker dishes – and I’m sharing this enchilada casserole recipe. It’s got canned enchilada sauce and, yes, boxed corn muffin mix. Don’t judge. But feel free to substitute your own favorite recipe for corn bread as the topping. It’s been a big hit every time I’ve served it.
(2019) Butternut Enchilada Casserole
