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     Title: Chicken Enchilada Bake
Categories: casserole, chicken, bake, easy, share
     Yield: 4-6 servings

     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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