Chicken Enchilada Bake Recipe

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Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

Ingredients:
2 cups chicken; cooked, diced
1/2 pound Velveeta; cubed
1 can pinto beans; drained
2 1/2 ounces ripe olives; sliced
1/2 cup salsa
2 tablespoons garlic powder
1/2 cup milk
1 egg
1 cup self-rising corn meal mix
3 tablespoons vegetable oil
2 tablespoons chili powder
***Garnishes***
Shredded lettuce
Chopped onion
Chopped tomato
Avocado slices
Sour cream
Salsa

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Directions:

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 medium bowl beat egg. Stir in milk, corn meal and oil; blend well. Pour evenly over chicken mixture.

Bake at 400F for 30-35 minutes or until golden brown. Serve with garnishes as desired.

This recipe from CDKitchen for Chicken Enchilada Bake serves/makes 4

Recipe ID: 87165

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