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Spicy Tex Mex Chicken Cobbler
Spicy Tex Mex Chicken Cobbler
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Prep Time:
25 minutes
Total Time:
45 minutes
Try a zesty Mexican cobbler using Old El Paso® sauce and Bisquick® mix, loaded with chicken, Progresso® black beans, and tomatoes.
Ingredients:
  • 2 tablespoons vegetable oil
  • 1 medium onion, sliced
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 can (10 oz) diced tomatoes and onions with lime juice and cilantro
  • 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 2 cups chopped cooked chicken
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon pepper
  • 1 1/2 cups Original Bisquick™ mix
  • 2/3 cup milk
  • 1 cup shredded extra-sharp Cheddar cheese (4 oz)
  • 1/4 cup chopped fresh cilantro
  • 2 avocados, pitted, peeled and sliced
  • 1 tablespoon lime juice
Instructions:
  • Preheat oven to 400°F. Heat oil in a 10-inch ovenproof skillet over medium-high heat. Sauté onion for 3 to 4 minutes until tender. Add beans, tomatoes, enchilada sauce, chicken, salt, cumin, chili powder, oregano, and pepper; bring to a boil. Reduce heat and simmer uncovered for 15 minutes. In a medium bowl, whisk together Bisquick mix, egg, and milk until smooth. Fold in 1/2 cup of cheese and cilantro, then pour over the simmering chicken mixture.
  • Bake for 20 minutes or until a toothpick inserted in the topping comes out clean. Sprinkle avocado slices with lime juice and serve with the cobbler. Garnish with the remaining 1/2 cup of cheese.

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