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Laredo Chicken Cobbler

Submitted by: Mary on 06/15/2004
4010 views
2.70 avg rating
192 votes
 
 
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Ingredients

1 Onion, sliced
2 T Vegetable oil
1 (10 oz) Diced tomatoes with onions, lime juice, and cilantro (Rotel brand)
1 (10 oz) Enchilada sauce
4 C Cooked chicken
1 t Salt
1/2 t Ground cumin
1/2 t Chili powder
1/2 t Dried oregano

1/2 t Ground pepper
1 1/2 C Low carb bake mix
1 Large egg
2/3 C Heavy cream
2 C Extra sharp cheddar cheese, shredded, divided
1/2 C Fresh cilantro, divided
2 Avocados, sliced
1 T Lime juice
Sour cream

Directions

Saute onion in hot oil in oven-proof skillet over medium high heat for 3 to 4 minutes until tender. Stir in next 8 ingredients. Bring to a boil, reduce heat and simmer, uncovered for 15 minutes.



Combine bake mix, egg, and cream in a bowl, stirring until smooth.



Fold in 1 cup cheese and 1/4 cup cilantro, pour over simmering chicken mixture.



Place skillet in oven and bake at 400F degrees for 20 minutes until a pick inserted into the center comes out clean.



Sprinkle with reamining cheese and remaining cilantro.



Sprinkle avocado slices with lime juice.



Remove skillet from oven and arrange avocado slices over the cobbler.



Serve with sour cream.

Servings

6

Calories

9

Time to prepare

20 minutes

Difficulty

Easy
 

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