Spicy Tex Mex Chicken Cobbler Recipes

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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

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

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

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

CHICKEN COBBLER



Chicken Cobbler image

Inspired by a recipe from Mark Bittman's "Minimalist" column in the New York Times, which will appear in the Wed Mar 10 paper (but is on the website today http://nyti.ms/9ZFEID ) A simple chicken stew, heavier on the vegetables than most chicken pot pies, is thickened with cornstarch and topped with biscuit dough.

Provided by DrGaellon

Categories     < 4 Hours

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 23

3 tablespoons olive oil
1 leek, washed well and chopped
salt
ground black pepper
1 garlic clove, minced
2 cups button mushrooms, quartered
1 1/2 cups chicken stock
1 sprig fresh rosemary
1 bay leaf
2 medium carrots, peeled and cut into 1/4-inch thick coins
2 boneless skinless chicken thighs, diced
1 cup frozen peas or 1 cup fresh peas
2 tablespoons cornstarch
2 tablespoons cold water
2 tablespoons butter (optional)
2 tablespoons flour (optional)
1 cup flour
1/4 teaspoon salt
1/8 teaspoon baking soda
3/4 teaspoon baking powder
2 -3 tablespoons butter
1 egg
1/2 cup buttermilk (1/2 c warm milk combined with 2 tsp vinegar then let stand 5 minutes) or 1/2 cup soured milk (1/2 c warm milk combined with 2 tsp vinegar then let stand 5 minutes)

Steps:

  • Heat oil in a large saucepan or small Dutch oven until shimmering. Add leek, season with salt and pepper, and saute until limp, 4-5 minutes. Add garlic and saute until fragrant, 30 seconds. Add mushrooms and cook until soft and most of their water has been expelled and evaporated, 8-10 minutes.
  • Add stock, rosemary and bay leaf; bring to a boil. Add carrots and chicken, then lower heat to a simmer. Cook until chicken is cooked through and carrots are nearly tender, 8-10 minutes. Add peas and cook 1-2 minutes. Remove and discard rosemary and bay leaf.
  • Stir cornstarch into cold water until smooth, then drizzle into stew and stir until thickened. (If, as I do, you prefer the more traditional taste and thickness of a veloute, leave out the cornstarch and water. Instead, melt the optional butter in a small saucepan, add the flour and stir until the pasty flavor cooks out, 2-3 minutes. Ladle most of the stock into the roux, whisking constantly, until roux is dissolved and sauce is thick; scrape the sauce back into the stew and stir well.) Transfer the stew to an oven-safe baking dish.
  • In a food processor, combine flour, salt, baking soda, and baking powder. Pulse to combine. Add butter and pulse until it resembles small peas. Add egg and buttermilk and pulse until just combined; it will be sticky, so do not overprocess. Spread the dough over the top of the stew as evenly as possible; do not spread all the way to the edge of the dish (leave a gap for steam to escape). Bake in a preheated 400°F oven for 35-45 minutes until biscuit is golden brown.

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

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.

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

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.

CHEESY TEX MEX CHICKEN PENNE



Cheesy Tex Mex Chicken Penne image

Salsa is the key to making a quick sauce with lots of flavour. Try it in this cheesy pasta and chicken breast skillet recipe.

Provided by Cracker Barrel

Categories     Trusted Brands: Recipes and Tips     CRACKER BARREL Shreds

Time 30m

Yield 4

Number Of Ingredients 6

3 cups penne pasta, uncooked
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 ¼ cups salsa
1 large green pepper, cut into thin strips
1 cup frozen corn
2 cups CRACKER BARREL Shredded Tex Mex Cheese

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, cook chicken in large nonstick skillet on medium-high heat 2 min. Add salsa, peppers and corn; stir. Bring to boil; simmer on medium-low heat 10 min. or until chicken is done, stirring occasionally.
  • Drain pasta. Add to chicken mixture; mix lightly. Sprinkle with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.

Nutrition Facts : Calories 978.2 calories, Carbohydrate 139.3 g, Cholesterol 80 mg, Fat 20.1 g, Fiber 8.7 g, Protein 64.1 g, SaturatedFat 10.2 g, Sodium 926.1 mg, Sugar 10.5 g

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