Spicy Tex-Mex Chicken Cobbler

Spicy Tex-Mex Chicken Cobbler

Going through the recipes I made this past month to post.  I realized a few things. 1. I made a lot of casseroles 2. I cooked a lot with rotisserie chicken 3. I cooked but had no time to post!


This casserole was delish!  It is definitely not the normal casserole.  It is the casserole with Flavah.  The topping tasted like a cheddar bread. This is one recipe that will definitely find its way back to the table again soon.

Ingredients:
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 rotisserie chicken shredded
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
1 can of corn drained

Directions:

Preheat the oven to 400 degrees F.

Saute onion in hot oil in a 10-inch 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.