Chicken Enchilada Bake Recipe from Mexico | Ingredients include chicken, Velveeta, pinto beans, and

Ingredients

• 2 cups cooked, diced chicken
• 0.5 lb (227 g) cubed velveeta
• 1 can pinto beans , drained
• 2.5 oz (71 g) sliced ripe olives
• 0.5 cup salsa
• 2 tbsp garlic powder
• 0.5 cup milk
• 1 egg
• 1 cup self-rising cornmeal mix
• 3 tbsp vegetable oil
• 2 tbsp chili powder