----- Now You're Cooking! v4.20 [Meal-Master Export Format]
       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