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Chicken Enchilada Bake

Recipe : Chicken Enchilada Bake

Procedure :
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 -----

Back to Recipe List for Beans and Grains Part 2