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Chicken Enchilada Cornbread Pie




Source of Recipe


Recipe courtesy of Martha White®.


List of Ingredients




2 cups cubed cooked chicken
8 oz. Velveeta, cubed (2 cups)
1 (15.5-oz.) can pinto beans, drained
1 (2-1/4 oz.) can sliced ripe olives, drained
1/2 cup salsa
2 Tblsp. chili powder
1/4 tsp. garlic powder
1 (6.5 oz.) pkg. Martha White® Yellow Cornbread Mix
2/3 cup milk
Toppings, such as: chopped tomatoes, shredded lettuce, etc.


Recipe



Heat oven to 400 degrees F. Grease 8-inch square (2-quart) baking dish. In large bowl, combine chicken, cheese, beans, olives, salsa, chili powder and garlic powder; mix well. Pour into greased baking dish.

In small bowl, combine cornbread mix and milk; stir until smooth. Pour over chicken mixture in baking dish.

Bake at 400 degrees F. for 30 to 35 minutes or until golden brown. Serve with desired toppings.

Makes 6 servings.