Chicken Enchilada Bake

Ingredients

280 gr chicken
1/2 velveeta
1 pinto beans
40 gr ripe olives
1/2 salsa
20 gr garlic powder
120 ml milk
1 egg
150 gr self-rising corn meal mix
45 ml vegetable oil
18 gr chili powder

Instructions

Use for garnish: Shredded lettuce, chopped onion, chopped tomato, avocado slices, sour cream and salsa.

Heat oven to 200ºC . Grease a 2 litre 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 200ºC for 30-35 min or until golden brown. Serve with toppings as desired.

Formated by Sarah Gruenwald 7-7-97 Contributor: The Homemakers School ----