Quick Chicken Enchilada Bake
2 cups chicken, cooked and diced
8 oz reduced fat monterey jack cheese, cubed
16 oz can whole kernel corn, drained
1/2 cup green bell pepper, diced
1/4 cup onion, diced
2 tsp. chili powder
2 cups Pioneer Biscuit Baking Mix
1 1/2 cups skim milk
1/2 tsp garlic powder
Optional garnishes: green onion, guacamole, sour cream, tomatoes, salsa, jalapenos
Heat oven to 450°F. Blend first 6 ingredients, and pour into a greased 2 qt. dish. Blend remaining ingredients and pour over chicken mixture. Bake 30 minutes. Garnish. Makes 4 to 6 servings.
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