Chicken Enchilada Bake, Quick

Course : Enchiladas
Serves: 4-6
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Ingredients:

2 cups chicken -- cooked and diced
8 ounces nonfat cheddar cheese shredded
16 ounces canned corn -- drained
1/2 cup green pepper -- diced
1/4 cup onion -- diced
2 teaspoons chili powder
2 cups pioneer baking mix
1 1/2 cups skim milk
1/2 teaspoon garlic powder
1 bunch green onions -- optional
1 package sour cream -- optional
2 medium diced tomatoes -- optional
1 jar olives -- optional
1 jar salsa -- optional
2 medium jalapenos -- optional
 

Preparation / Directions:

HEAT oven to 450. BLEND (mix) first 6 ingredients; Pour into 2-quart baking dish. BLEND remaining ingredients: POUR over chicken mixture. BAKE 30 min. GARNISH . Note: called for 8 oz. reduced fat Monterey jack cheese , cubed. I couldn't find it in my store


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