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Spicy Tex-Mex Chicken Cobbler Recipe

Spicy Tex-Mex Chicken Cobbler

Recipe courtesy Ruth Kendrick, Ogden, Utah

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (12)

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Average Rating:

Total Reviews: 12

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  • on February 12, 2011

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    Very good dish, but it calls for way to much bread topping...I recommend not using it all

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  • on March 08, 2010

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    I had to put my twist on it. I used cornbread mix instead of baking mix with the extra milk. I put the cheese IN the cornbread and some chopped scallions. I also used salsa with one seeded chopped fresh tomato instead of canned tomatoes. My kids loved it!

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  • on December 21, 2009

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    This recipe is fine. Nothing to write home about.

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  • on May 27, 2008

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    The canned ingredients, in addition to the seasoned cooked chicken and cheddar cheese, would provide plenty of sodium for this dish. The end result was much too salty IMO and I would recommend omitting the extra salt called for in the ingredient list. The bread topping also seemed to overwhelm the filling. Next time, I will spoon drops of the mix over the top instead of applying one smooth layer. Seems like it would end up more cobbler-like this way.

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  • on April 05, 2008

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    We read the reviews and took the tips from cooks who suggested adding corn and reducing liquid by simmering til liquid is largely evaporated. Our note - for heaven's sake, do NOT miss the exquisite element added by the avacado! All in all, an absolute "keeper"! We will add this to regular rotation!

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  • on July 27, 2007

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    My husband loved this dish, and he's pretty picky eater. Very good if you like Tex-Mex stuff.

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  • on May 11, 2007

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    I don't like the name cobbler, it's more of a tex-mex casserole. I used one whole rotisserie chicken instead of only 2 cups of chicken. I also added a small can of chopped green ortega chili peppers for extra spice and was more generous with the cheddar cheese. It was a big hit at my bunko party!

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  • on January 06, 2007

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    This recipe was easy, tasted great, & my kids loved it! I will definately make this cobbler again!

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  • on December 22, 2006

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    It was easy to put together, a little runny, I think I would drain the canned tomatoes to thicken it a little, flavor is great!

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  • on August 02, 2006

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    My boyfriend and I absolutely loved this recipe. Easy to make. I'm a big believer that sometimes things need to sit overnight for the flavors to come out more, so I made the bean and chicken sauce the night before, and put in the fridge. The next night I poured the sauce in a casserole pan (I don't have a cast iron skillet, then made the batter and poured it over the casserole and baked. Because we like things a little more spicy, I doubled the chili powder and added other tex mex spices that I had on hand. Came out beautiful. In fact I doubled the sauce recipe and froze half of it, so in a few weeks I'll just thaw that out and quickly make the batter, and I'll have an easy and quick great meal when I'm in a time crunch!

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