0.0 – 0 reviews • Easy Chicken
| Level: |
Easy |
| Total: |
52 min |
| Prep: |
10 min |
| Cook: |
42 min |
| Yield: |
4 to 6 servings |
| Level: |
Easy |
| Total: |
52 min |
| Prep: |
10 min |
| Cook: |
42 min |
| Yield: |
4 to 6 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
570 |
| Total Fat |
29 g |
| Saturated Fat |
8 g |
| Carbohydrates |
52 g |
| Dietary Fiber |
12 g |
| Sugar |
25 g |
| Protein |
27 g |
| Cholesterol |
88 mg |
| Sodium |
1129 mg |
| Serving Size |
1 of 6 servings |
| Calories |
570 |
| Total Fat |
29 g |
| Saturated Fat |
8 g |
| Carbohydrates |
52 g |
| Dietary Fiber |
12 g |
| Sugar |
25 g |
| Protein |
27 g |
| Cholesterol |
88 mg |
| Sodium |
1129 mg |