Spicy Tex Mex Chicken Cobbler

Looking for a Mexican dinner using Old El Paso® enchilada sauce and Bisquick® mix? Serve this spicy cobbler that features chicken, Progresso® black beans and tomatoes.

  • Prep Time 25 min
  • Total Time 45 min
  • Servings 6

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™ 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
1
egg
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
  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
541
,
% Daily Value
Total Fat
30g
30%
(Saturated Fat
8g,
8%
),
Sodium
1344mg
1344%;
Total Carbohydrate
42g
42%
(Dietary Fiber
8g
8%
),
Protein
29g
29%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 2 Lean Meat; 1 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.