Chicken Enchilada Bake

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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