Chicken Enchilada Bake
- 2 cups chicken cooked, diced
- 1/2 pound velveeta cheese cubed
- 1 x pinto beans drained
- 2 1/2 ounces olives ripe, sliced
- 1/2 cup salsa
- 2 tablespoons garlic powder
- 1/2 cup milk
- 1 each eggs
- 1 cup cornmeal mix, self-rising
- 3 tablespoons vegetable oil
- 2 tablespoons chili powder
- 1 x lettuce shredded, for garnish
- 1 x onions chopped, for garnish
- 1 x tomatoes chopped
- 1 x avocados slices
- 1 x salsa
- 1 x sour cream
- Heat oven to 400F (200C).
- 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 medium bowl beat egg.
- Stir in milk, corn meal and oil; blend well.
- Pour evenly over chicken mixture.
- Bake at 400F (200C) for 30 to 35 minutes or until golden brown.
- Serve with toppings as desired.
chicken, velveeta cheese, pinto beans, olives, salsa, garlic, milk, eggs, cornmeal mix, vegetable oil, chili powder, onions, tomatoes, avocados, salsa, sour cream
Taken from recipeland.com/recipe/v/chicken-enchilada-bake-38362 (may not work)