Spicy Tex Mex Chicken 'Cobbler'
I'll try to come back and add related links. Will consider reducing the amount of baking mix by up to half next time. For dinner tonight. Served with a simple salad.
1 medium onion, chopped
2 TBSP vegetable oil
1 (15 oz) black beans, rinsed and drained
1 (10 oz) ROTEL Mexican with Lime and Cilantro
1 (10 oz) can enchilada sauce
2 cups cooked, cubed chicken
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp dried oregano
1/2 tsp ground pepper
1 1/2 cups Bisquick baking mix
1 large egg
2/3 cup milk
1 cup shredded extra-sharp Cheddar cheese, divided
1/2 cup chopped fresh cilantro, divided
2 avocados, sliced
1 TBSP lime juice
Sour cream
Saute onion in hot oil in a 10-inch cast iron skillet over medium heat until tender. Stir in beans and next 7 ingredients. Reduce heat and simmer uncovered until most of liquid has reduced and mixture has thickened. While chicken mixture is simmering, in a separate bowl, combine baking mix, egg and milk. Stir until smooth. Fold in 1/2 cup cheese and 1/4 cup cilantro; pour over simmering chicken mixture. (You may wish to keep this in the skillet or transfer it to a small casserole dish.) Bake at 400 for 20 minutes or until a wooden pick inserted in topping comes out clean. Sprinkle with remaining cheese and cilantro. Serve with avocado and sour cream.
1 medium onion, chopped
2 TBSP vegetable oil
1 (15 oz) black beans, rinsed and drained
1 (10 oz) ROTEL Mexican with Lime and Cilantro
1 (10 oz) can enchilada sauce
2 cups cooked, cubed chicken
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp dried oregano
1/2 tsp ground pepper
1 1/2 cups Bisquick baking mix
1 large egg
2/3 cup milk
1 cup shredded extra-sharp Cheddar cheese, divided
1/2 cup chopped fresh cilantro, divided
2 avocados, sliced
1 TBSP lime juice
Sour cream
Saute onion in hot oil in a 10-inch cast iron skillet over medium heat until tender. Stir in beans and next 7 ingredients. Reduce heat and simmer uncovered until most of liquid has reduced and mixture has thickened. While chicken mixture is simmering, in a separate bowl, combine baking mix, egg and milk. Stir until smooth. Fold in 1/2 cup cheese and 1/4 cup cilantro; pour over simmering chicken mixture. (You may wish to keep this in the skillet or transfer it to a small casserole dish.) Bake at 400 for 20 minutes or until a wooden pick inserted in topping comes out clean. Sprinkle with remaining cheese and cilantro. Serve with avocado and sour cream.