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

Connie
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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.