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

1. Heat oven to 400F (200C).
2. Grease a 2-quart baking dish.
3. In a large bowl combine chicken, cheese, beans, olives, salsa, chili powder; blend well.
4. Spoon into greased baking dish; set aside.
5. In a medium bowl beat egg.
6. Stir in milk, corn meal and oil; blend well.
7. Pour evenly over chicken mixture.
8. Bake at 400F (200C) for 30 to 35 minutes or until golden brown.
9. 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)