Recipe courtesy of Ruth Kendrick
Spicy Tex-Mex Chicken Cobbler
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 570
- Total Fat
- 29
- Saturated Fat
- 8
- Carbohydrates
- 52
- Dietary Fiber
- 12
- Sugar
- 25
- Protein
- 27
- Cholesterol
- 88
- Sodium
- 1129
- Total: 52 min
- Prep: 10 min
- Cook: 42 min
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.