Spicy Tex Mex Chicken Cobbler

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

Minutes

Total Time

45

Minutes

Makes

6

servings

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.
Makes 6 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 541
    • Total Fat 30g
      • (Saturated Fat 8g,),
    • Sodium 1344mg;
    • Total Carbohydrate 42g
      • (Dietary Fiber 8g,
    • Protein 29g;
    Percent Daily Value*:
      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.