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43

Spicy Tex Mex Chicken Cobbler

Prep 25 min
Total 45 min
Servings 6

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. MORE+ LESS-

By Betty Crocker Kitchens

September 21, 2012

Ingredients

tablespoons vegetable oil

medium onion, sliced

can (15 oz) Progresso™ black beans, drained, rinsed

can (10 oz) diced tomatoes and onions with lime juice and cilantro

can (10 oz) Old El Paso™ enchilada sauce

cups chopped cooked chicken

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

egg

2/3

cup milk

cup shredded extra-sharp Cheddar cheese (4 oz)

1/4

cup chopped fresh cilantro

avocados, pitted, peeled and sliced

tablespoon lime juice

Steps

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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.