Connie’s Tex Mex Skillet Chicken with G/F Biscuits

Hey Y’all!

This dish was always one of our family’s favorite go-to meals.   I called it our Tex Mex Cobbler, because I used Bisquick and poured the batter over the skillet mixture.  It baked beautifully with a golden brown cobbler topping. Those were the PC (pre-celiac) days!

I’ve tweaked the recipe using gluten free biscuits & it’s still delicious!

If gluten isn’t a problem for you, go for the original Cobbler with Bisquick or buy / bake some yourself.   Let me know how you served it.   I love hearing from y’all!

Have a great day & just one more thing…still no winner for our Blake Shelton Challenge!   FYI:   I don’t give up easily!   LOL!

Love y’all!
connie

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CONNIE’S TEX MEX SKILLET CHICKEN WITH G/F BISCUITS

Author Connie

Ingredients

1 medium onion, approx. 1 cup chopped
2 tbsps. olive oil
1 tbsp. butter
1 15 oz. can black beans, rinsed & drained
1 10 oz. can rotel Mexican tomatoes with lime juice & cilantro
1 10 oz. can Red enchilada sauce
1 10 oz. can Green enchilada sauce
2 cups cooked cubed chicken
½ tsp. ground cumin
½ tsp. chili powder
½ tsp. dried oregano
1 tsp. salt
½ tsp. freshly ground pepper
Four cheese blend or Cheddar shredded sprinkled on top after cooking
Sour cream & sliced avocado for garnish

Ingredients for Gluten Free Biscuits from Scratch

2 cups Cup4Cup Flour
1 ½ tsps. kosher salt
1 ½ tsps. baking powder
½ tsp. baking soda
1 stick unsalted butter, cold, cut into ½” cubes
¾ cup buttermilk, not low fat!
1-2 tbsps. buttermilk for brushing tops of biscuits

Instructions

Instructions for Tex Mex Skillet

Saute onion in olive oil & butter in a large skillet till transparent
Stir in beans, enchilada sauce(s) , rotel tomatoes, salt, pepper, herbs & spices
Reduce heat and simmer
When biscuits are baked, line the skillet with hot biscuits, sprinkle cheddar cheese over entire mixture
Serve with sour cream, avocado slices or guacamole as garnish along with tortilla chips

Gluten Free Biscuits Instructions:

Preheat oven to 425.
Whisk all dry ingredients in a bowl
Cut the cold butter into the dry ingredients using a pastry blender, fork or your fingers until it resembles pea sized shapes.
Pour the buttermilk into the bowl. Slowly mix in the buttermilk using a fork until the dough forms into a lumpy ball. The dough should be loose. Don’t over mix.
Wrap the loose dough in plastic wrap. Refrigerate for 30 minutes
Roll out dough on a silpat with a dusting of flour to keep from sticking into 1 ½ inches thick
Cut the dough into 6 pieces using a round cookie cutter. Place biscuit rounds onto baking sheet. Brush remaining buttermilk on tops of the biscuits to ensure a golden brown top.
Bake for 150 20 minutes or until golden brown.