Tex Mex Skillet Chicken with Biscuits

Connie
Cuisine

Mexican

Category

Main Course, Gluten-Free

This dish was always one of our family’s favorite go-to meals. I called it our Tex Mex Cobbler, because I used a (gluten-filled) biscuit mix and poured the batter over the skillet mixture.  It baked beautifully with a golden brown cobbler topping. But 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 biscuit mix or buy / bake some yourself.

Tex Mex Skillet Chicken with Biscuits

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 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

    • 2 cups high quality gluten free 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

    Directions

      1. Saute onion in olive oil & butter in a large skillet till transparent

      2. Stir in beans, enchilada sauce(s), tomatoes, salt, pepper, herbs & spices

      3. Reduce heat and simmer
      4. When biscuits are baked, line the skillet with hot biscuits, sprinkle cheddar cheese over entire mixture

      5. Serve with sour cream, avocado slices or guacamole as garnish along with tortilla chips

      1. Preheat oven to 425. Whisk all dry ingredients in a bowl
      2. Cut the cold butter into the dry ingredients using a pastry blender, fork or your fingers until it resembles pea sized shapes.
      3. 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.
      4. Wrap the loose dough in plastic wrap. Refrigerate for 30 minutes

      5. Roll out dough on a silpat, with a dusting of flour to keep from sticking, into 1 ½ inches thick

      6. 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.

      7. Bake for 15 - 20 minutes or until golden brown.