Chicken Pinto Beans Enchilada Bake
Chicken Pinto Beans Enchilada Bake recipe
Yield
8 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
chicken
cooked, diced |
|
| ½ | pound |
velveeta cheese
cubed |
|
| 1 | can |
pinto beans
drained |
*
|
| 2 ½ | ounces |
olives
ripe, sliced |
|
| ½ | cup |
salsa
|
|
| 2 | tablespoons |
garlic powder
|
|
| ½ | cup |
milk
|
|
| 1 | large |
eggs
|
|
| 1 | cup |
cornmeal
self rising |
|
| 3 | tablespoons |
vegetable oil
|
|
| 2 | tablespoons |
chili powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
chicken
cooked, diced |
|
| 226.8 | g |
velveeta cheese
cubed |
|
| 1 | each |
pinto beans
drained |
*
|
| 72.3 | ml/g |
olives
ripe, sliced |
|
| 118 | ml |
salsa
|
|
| 3E+1 | ml |
garlic powder
|
|
| 118 | ml |
milk
|
|
| 1 | each |
eggs
|
|
| 237 | ml |
cornmeal
self rising |
|
| 45 | ml |
vegetable oil
|
|
| 3E+1 | ml |
chili powder
|
|
Directions
Use for garnish: Shredded lettuce, chopped onion, chopped tomato, avocado slices, sour cream and salsa.
Heat oven to 400℉ (200℃).
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 400℉ (200℃) for 30 to 35 min or until golden brown.
Serve with toppings as desired.
