Name: Spicy Tex-Mex Chicken Cobbler
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H42M0.000S
Total time: P0Y0M0DT0H52M0.000S
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 1 medium onion, sliced; 2 tablespoons vegetable oil; One 15-ounce can black beans, rinsed and drained; One 10-ounce can diced tomatoes and onions with lime juice and cilantro; One 10-ounce can enchilada sauce; 2 cups cubed cooked chicken; 1 teaspoon salt; 1/2 teaspoon ground cumin; 1/2 teaspoon chili powder; 1/2 teaspoon dried oregano; 1/2 teaspoon ground pepper; 1 1/2 cups all-purpose baking mix; 1 large egg; 2/3 cup milk; 1 cup (4 ounces) shredded extra-sharp Cheddar, divided; 1/2 cup chopped fresh cilantro leaves, divided; 2 avocados, sliced; 1 tablespoon lime juice; Sour cream

Directions

Preheat the oven to 400 degrees F.
Saute onion in hot oil in a 10-inch cast-iron skillet over medium-high heat 3 to 4 minutes or until tender. Stir in beans and next 8 ingredients. Bring to a boil; reduce heat and simmer, uncovered, 15 minutes.
Combine baking mix, egg, and milk in a medium bowl, stirring until smooth. Fold in 1/2 cup cheese and 1/4 cup cilantro; pour over simmering chicken mixture.
Bake for 20 minutes or until a wooden pick inserted in topping comes out clean. Sprinkle with remaining 1/2 cup cheese and remaining 1/4 cup cilantro. Sprinkle avocado slices with lime juice, and arrange over cobbler. Serve with sour cream.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Recipe courtesy Ruth Kendrick, Ogden, UT

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Spicy Tex-Mex Chicken Cobbler

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