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Chicken Enchilada Bake

Recipe name:
Chicken Enchilada Bake

Recipe category:
Beans And Grains

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Recipe detials:
Beans and Grains

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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Chicken Enchilada Bake

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