Chicken Enchilada Bake

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Title: Chicken Enchilada Bake
Categories: bake, casserole, chicken, easy, Share
Yield: 4-6 servings

2 c chicken; cooked, diced
1/2 lb Velveeta; cubed
1 pinto beans; drained
2 1/2 oz ripe olives; sliced
1/2 c salsa
2 tb garlic powder
1/2 c milk
1 egg
1 c self-rising corn meal mix
3 tb vegetable oil
2 tb chili powder

Use for garnish: Shredded lettuce, chopped onion, chopped tomato, avocado
slices, sour cream and salsa.

Heat oven to 400F. Grease a 2-quart baking dish. In a large bowl combine
chicken, cheese, beans, olives, salsa, chili powder; blend well. Spoon into
greased baking dish; set aside. In a med bowl beat egg. Stir in milk,
corn meal and oil; blend well. Pour evenly over chicken mixture. Bake at
400F for 30-35 min or until golden brown. Serve with toppings as desired.

Formated by Sarah Gruenwald 7-7-97

Contributor: The Homemakers School
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