Spicy Tex Mex Chicken Cobbler

If you have roughly 45 minutes to spend in the kitchen, Spicy Tex Mex Chicken Cobbler might be a great gluten free recipe to try. One serving contains 437 calories, 26g of protein, and 26g of fat. For $1.65 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 6. It is a rather cheap recipe for fans of Southern food. A mixture of pepper, ground cumin, oregano leaves, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 7 people were impressed by this recipe. It works well as a main course. It is brought to you by Betty Crocker. Overall, this recipe earns a pretty good spoonacular score of 68%. Spicy Tex-Mex Chicken Soup with Jalapeno and Cilantro Dumplings, Spicy Tex Mex Meatloaf, and Spicy Tex-Mex Salad Dressing are very similar to this recipe.

Servings: 6

Preparation duration: 25 minutes

Cooking duration: 20 minutes

 

Ingredients:

2 avocados, pitted, peeled and sliced

1 can (15 oz) Progresso® black beans, drained, rinsed

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

1/2 teaspoon chili powder

2 cups chopped cooked chicken

1 egg

1 can (10 oz) Old El Paso® enchilada sauce

1/4 cup chopped fresh cilantro

1/2 teaspoon ground cumin

1 tablespoon lime juice

2/3 cup milk

1 medium onion, sliced

1/2 teaspoon dried oregano leaves

1/2 teaspoon pepper

1 teaspoon salt

1 cup shredded extra-sharp Cheddar cheese (4 oz)

2 tablespoons vegetable oil

1 1/2 cups Original Bisquick® mix

Equipment:

frying pan

oven

bowl

toothpicks

Cooking instruction summary:

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.

 

Step by step:


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.

2. 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.

3. Bake 20 minutes or until toothpick inserted in topping comes out clean. Sprinkle avocado slices with lime juice; serve with cobbler.

4. Serve with remaining 1/2 cup cheese.


Nutrition Information:

Quickview
437k Calories
25g Protein
25g Total Fat
28g Carbs
19% Health Score
Limit These
Calories
437k
22%

Fat
25g
40%

  Saturated Fat
10g
68%

Carbohydrates
28g
10%

  Sugar
8g
9%

Cholesterol
84mg
28%

Sodium
1315mg
57%

Get Enough Of These
Protein
25g
51%

Fiber
11g
46%

Phosphorus
357mg
36%

Vitamin B3
5mg
30%

Folate
118µg
30%

Selenium
18µg
27%

Vitamin B6
0.54mg
27%

Potassium
896mg
26%

Vitamin B2
0.43mg
25%

Calcium
236mg
24%

Manganese
0.43mg
21%

Vitamin K
22µg
21%

Iron
3mg
21%

Copper
0.41mg
21%

Vitamin B5
1mg
20%

Vitamin C
16mg
20%

Magnesium
76mg
19%

Vitamin A
911IU
18%

Zinc
2mg
17%

Vitamin E
2mg
16%

Vitamin B1
0.24mg
16%

Vitamin B12
0.48µg
8%

Vitamin D
0.61µg
4%

covered percent of daily need
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