Spicy Tex-Mex Chicken Cobbler

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

1 medium onion, sliced

2 tablespoons vegetable oil

1 (15-ounce) can bush's black beans, rinsed and drained

1 (10-ounce) can rotel diced tomatoes and onions with lime juice and cilantro

1 (10-ounce) can enchilada sauce

2 cups cubed cooked chicken

1 teaspoon morton iodized 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 bisquick original all-purpose baking mix

1 large egg

2/3 cup milk

1 cup (4 ounces) shredded extra-sharp cheddar cheese, divided

1/2 cup fresh cilantro, divided

2 avocados, sliced

1 tablespoon lime juice

sour cream

Directions:

1. Sauté 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.
2. 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.
3. Bake at 400º 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.

By RecipeOfHealth.com