Spicy Tex-Mex Chicken Cobbler |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 medium onion, sliced |
2 tablespoons vegetable oil |
1 (15-ounce) can black beans, rinsed and drained |
1 (10-ounce) can diced tomatoes and onions with lime juice and cilantro |
1 (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 cheese, divided |
1/2 cup chopped 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 400° 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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