Spicy Tex-Mex Chicken Cobbler


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Makes 4 to 6 servings

Recipe from

Southern Living


1 medium onion, sliced
2 tablespoons vegetable oil
1 (15-ounce) can black beans, rinsed and drained
1 (10-ounce) can diced tomatoes and onions with lime juice and cilantro
1 (10-ounce) can enchilada sauce
2 cups cubed cooked chicken
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground pepper
1 1/2 cups all-purpose baking mix
1 large egg
2/3 cup milk
1 cup (4 ounces) shredded extra-sharp Cheddar cheese, divided
1/2 cup chopped fresh cilantro, divided
2 avocados, sliced
1 tablespoon lime juice
Sour cream


Sauté onion in hot oil in a 10-inch cast-iron skillet over medium-high heat 3 to 4 minutes or until tender. Stir in beans and next 8 ingredients. Bring to a boil; reduce heat and simmer, uncovered, 15 minutes.

Combine baking mix, egg, and milk in a medium bowl, stirring until smooth. Fold in 1/2 cup cheese and 1/4 cup cilantro; pour over simmering chicken mixture.

Bake at 400° for 20 minutes or until a wooden pick inserted in topping comes out clean. Sprinkle with remaining 1/2 cup cheese and remaining 1/4 cup cilantro. Sprinkle avocado slices with lime juice, and arrange over cobbler. Serve with sour cream.


Ruth Kendrick, Ogden, Utah,

January 2004
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