20-Minute Chicken and Garlic Cheese Biscuit Cobbler

2015-02-20 20min Chicken Cobbler

 Chicken and Cheese Biscuit Cobbler

Recipe By :Beth Wright
Serving Size : 4 Preparation Time :0:00
Categories : Family Favorite Grain
One-Pot Poultry

1 medium onion — sliced
2 tablespoons vegetable oil
1 15 oz can black beans — rinsed and drained
1 10 oz can Diced Tomatoes and Onions with Lime Juice and Cilantro
1 10 oz can enchilada sauce (red OR green, I’ve used both)
2 cups rotiserrie chicken — cubed
1 teaspoon sea salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground pepper
7 3/4 ounces Garlic cheese biscuit mix
1 large egg
2/3 cup water or chicken broth
2 teaspoons Jane’s Crazy Mixed-Up salt – Sweet Lime Pepper
1/2 cup shredded extra-sharp Cheddar cheese
1/2 4 oz cup fresh cilantro — divided
2 avocados — sliced
1 tablespoon lime juice
Sour cream

Sauté 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 with seasoned salt, egg, and water in a medium bowl, stirring until smooth. Fold in 1/4 cup cilantro; pour over simmering chicken mixture.

Bake at 400º for 20 minutes or until a wooden pick inserted in topping comes out clean. Sprinkle with 1/2 cup cheese and remaining 1/4 cup cilantro. Sprinkle avocado slices with lime juice, and arrange over cobbler. Serve with sour cream.

“adjusted from original recipe Southern Living NOVEMBER 2003”
“2015 Beth and the Biscuit”
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