Recipe courtesy of Ruth Kendrick

Spicy Tex-Mex Chicken Cobbler

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  • Level: Easy
  • Total: 52 min
  • Prep: 10 min
  • Cook: 42 min
  • Yield: 4 to 6 servings
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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


  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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.

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