Spicy Tex Mex Chicken Cobbler
If you have roughly 45 minutes to spend in the kitchen, Spicy Tex Mex Chicken Cobbler might be a great gluten free recipe to try. One serving contains 437 calories, 26g of protein, and 26g of fat. For $1.65 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 6. It is a rather cheap recipe for fans of Southern food. A mixture of pepper, ground cumin, oregano leaves, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 7 people were impressed by this recipe. It works well as a main course. It is brought to you by Betty Crocker. Overall, this recipe earns a pretty good spoonacular score of 68%. Spicy Tex-Mex Chicken Soup with Jalapeno and Cilantro Dumplings, Spicy Tex Mex Meatloaf, and Spicy Tex-Mex Salad Dressing are very similar to this recipe.
Servings: 6
Preparation duration: 25 minutes
Cooking duration: 20 minutes
Ingredients:
2 avocados, pitted, peeled and sliced
1 can (15 oz) Progresso® black beans, drained, rinsed
1 can (10 oz) diced tomatoes and onions with lime juice and cilantro
1/2 teaspoon chili powder
2 cups chopped cooked chicken
1 egg
1 can (10 oz) Old El Paso® enchilada sauce
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1 tablespoon lime juice
2/3 cup milk
1 medium onion, sliced
1/2 teaspoon dried oregano leaves
1/2 teaspoon pepper
1 teaspoon salt
1 cup shredded extra-sharp Cheddar cheese (4 oz)
2 tablespoons vegetable oil
1 1/2 cups Original Bisquick® mix
Equipment:
frying pan
oven
bowl
toothpicks
Cooking instruction summary:
1 Heat oven to 400°F. In 10-inch ovenproof skillet, heat oil over medium-high heat. Cook onion in oil 3 to 4 minutes or until tender. Stir in beans, tomatoes, enchilada sauce, chicken, salt, cumin, chili powder, oregano and pepper. Heat to boiling. Reduce heat; simmer uncovered 15 minutes. In medium bowl, stir together Bisquick mix, egg and milk until smooth. Fold in 1/2 cup of the cheese and the cilantro; pour over simmering chicken mixture. 2 Bake 20 minutes or until toothpick inserted in topping comes out clean. Sprinkle avocado slices with lime juice; serve with cobbler. Serve with remaining 1/2 cup cheese.
Step by step:
1. Heat oven to 400°F. In 10-inch ovenproof skillet, heat oil over medium-high heat. Cook onion in oil 3 to 4 minutes or until tender. Stir in beans, tomatoes, enchilada sauce, chicken, salt, cumin, chili powder, oregano and pepper.
2. Heat to boiling. Reduce heat; simmer uncovered 15 minutes. In medium bowl, stir together Bisquick mix, egg and milk until smooth. Fold in 1/2 cup of the cheese and the cilantro; pour over simmering chicken mixture.
3. Bake 20 minutes or until toothpick inserted in topping comes out clean. Sprinkle avocado slices with lime juice; serve with cobbler.
4. Serve with remaining 1/2 cup cheese.
Nutrition Information:
covered percent of daily need
