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Slow Cooker Enchilada Cornbread Casserole

Ingredients

• 1 (4 oz) can diced green chiles
• 1/2 cup salsa
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped green onions
• 1 medium red bell pepper, cored and diced
• 1 (15oz) can corn
• 1 (15oz) can black beans, drained
• 1 (15oz) can garbanzo beans, drained
• 1 (14.5oz) can diced tomatoes
• 1 (15oz) can enchilada sauce
• 1/2 cup uncooked multigrain rice
• 1 egg
• 1/3 cup milk
• 1 (8 1/2 oz) package corn muffin mix (I normally make my own and use this recipe) 
• 1 1/2 cups shredded Mexican or Cheddar cheese blend 
• sour cream
• green onions

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