Chicken Enchilada Bake

Description
Contributed by World Recipes Y-Group

This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.

Ingredients

 * 2 cups chicken; cooked, diced
 * ½ lb velveeta; cubed
 * 1 pinto beans; drained
 * 2½ oz ripe olives; sliced
 * ½ cup salsa
 * 2 tbsp garlic powder
 * ½ cup milk
 * 1 egg
 * 1 cup self-rising cornmeal mix
 * 3 tbsp vegetable oil
 * 2 tbsp chili powder

Directions

 * 1) Use for garnish: shredded lettuce, chopped onion, chopped tomato, avocado slices, sour cream and salsa.
 * 2) Heat oven to 400 °F.
 * 3) Grease a 2-quart baking dish.
 * 4) In a large bowl combine chicken, cheese, beans, salsa, chili powder; blend well.
 * 5) Spoon into greased baking dish; set aside.
 * 6) In a med bowl beat egg.
 * 7) Stir in milk, cornmeal and oil; blend well.
 * 8) Pour evenly over chicken mixture.
 * 9) Bake at 400 °F for 30–35 minutes or until golden brown.
 * 10) Serve with toppings as desired.