Best Spicy Tex Mex Chicken Cobbler Recipes

SPICY TEX-MEX CHICKEN COBBLER

Spicy Tex-Mex Chicken Cobbler image

Make and share this Spicy Tex-Mex Chicken Cobbler recipe from Food.com.

Provided by Chef Karie

Categories One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 medium onion, sliced
2 tablespoons olive oil
15 ounces black beans, rinced and drained
10 ounces rotel mexican festival diced tomatoes with lime juice and cilantro
10 ounces 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 Bisquick baking mix
1 egg
2/3 cup skim milk
1 cup shredded low-fat cheddar cheese, divided
1/2 cup chopped fresh cilantro, divided

Steps:

Saute onion in hot oil in a 10 inch cast iron skillet over medium heat for 3 to 4 minutes or until tender. Stir in beans and next 8 ingredients. Bring to a boil; reduce heat and simmer uncovered for 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 checken mixture.
Bake at 400 degrees for 20 minutes or until a wooden pick inserted in topping comes out clean. Sprinkle with remaining 1/2 cup cilantro.
Serve with sour cream.

Nutrition Facts : Calories 609.5, Fat 23.6, SaturatedFat 5.8, Cholesterol 113, Sodium 1931.8, Carbohydrate 58.9, Fiber 10.8, Sugar 8.1, Protein 40.1

SPICY TEX MEX CHICKEN COBBLER

Spicy Tex Mex Chicken Cobbler image

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.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 18

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

Steps:

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.
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 Facts : Calories 541, Carbohydrate 42 g, Fat 3, Fiber 8 g, Protein 29 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1344 mg

SPICY TEX-MEX CHICKEN COBBLER

Spicy Tex-Mex Chicken Cobbler image

Provided by Food Network

Categories main-dish

Time 52m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

1 medium onion, sliced
2 tablespoons vegetable oil
One 15-ounce can black beans, rinsed and drained
One 10-ounce can diced tomatoes and onions with lime juice and cilantro
One 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, divided
1/2 cup chopped fresh cilantro leaves, divided
2 avocados, sliced
1 tablespoon lime juice
Sour cream

Steps:

Preheat the oven to 400 degrees F.
Saute 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 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.

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