Chicken Enchilada Cobbler

I first had this Spicy Taco Cobbler when I facilitated a workshop this past March with my friends Janet and Amelia for a group of Adult Girl Scouts.  Janet had made the recipe before, shared it on her blog – Chuck Wagoneer – and knew it to be reliable and popular.  I was a bit skeptical, to say the least, I had a snobbish attitude about the recipe since it called for Bisquick and Uncle Ben’s Ready Rice, but it did sound delicious and kind of perfect for a camping trip in March.  Ya know, a hearty, stick to your ribs and warm you to your toes casserole.  March in the Pacific Northwest can be a real crap shoot, to say the least, in the weather department.  We had facilitated workshops at this yearly event several times in the past and had experienced everything from the nasty rainy weather you would expect from a Pacific Northwest early Spring to sunny and clear with below freezing temperatures to cloudy and mild.  Yikes!  Not to mention the fact that standing on cold cement all day, teaching a workshop OUTSIDE, can just chill you to your unmentionables.  Yep, definitely perfect casserole weather.

This recipe actually has a lot going for it – it’s pretty high-carb since it has both rice and a bicuity-cobbler topping, but it’s also pretty packed with protein since it has both meat and cheese, plus it has just a hint of a spicy kick (which you can definitely kick up a notch or three, if you prefer) that just warms you through and through and stays with you for hours.

The original recipe calls for ground beef as well as the aforementioned Bisquick and Spanish Ready Rice.  But I knew this recipe was ripe for variations.  I have made it a couple of ways already first by kicking up the spice a tad by using Chorizo and making both the baking mix  Spanish Rice from scratch.  But my favorite variation of this recipe is Chicken Enchilada Cobbler.  It tastes like chicken enchiladas with a savory cobbler topping and the simplicity of a casserole. I was super happy with the results right out of the gate and my husband gave the recipe his seal of approval too. 

Best of all, if you already have the rice made up this recipe can be made in one-pot AND it’s outdoor cooking friendly!  Visit my friend (insert link) Janet’s blog for dutch oven cooking instructions. 

Start by placing the rice in the bottom of a buttered casserole dish (I'm using Cilantro Lime Rice here), dutch oven or cast iron skillet.

Mix some pre-cooked chicken with shredded Monterey Jack Cheese, a can of dice green chiles, a little bit of green enchilada sauce and chopped fresh cilantro...

 

...top the rice with the chicken enchilada filling mixture...

...spread it evenly over the rice.

Now pour the rest of the enchilada sauce over the whole thing...

...top with cheese - I used both Monterey Jack and Cheddar.  

Now mix up your cobbler topping: Start by adding cheese to the baking mix...

...and mixing the cheese in....

Now add your milk and eggs...

...and melted butter...

Pour the cobbler topping over the whole shebang...

...and bake until it looks like this:

This recipe is sure to be a family favorite and it’s a great candidate for making and freezing for meals-in-a-hurry.  Muy Delicioso!

Chicken Enchilada Cobbler

2 Cups (insert link) Cilantro Lime Rice (or any rice you have on hand)
2 Cups cooked chicken, shredded or cut into bite-sized pieces
1 – 10 oz can Green Enchilada Sauce

1 - 3.3 oz can dice Green Chiles

1/4 tsp dried oregano

1/4 tsp garlic powder

handful fresh cilantro, chopped
1 Cup Milk
2 Eggs

1 TBLS Melted Butter, unsalted
1 Cup (insert link) Baking Mix
2 Cups Shredded Cheese, divided

Preheat oven to 400 degrees.

Butter casserole, dutch oven or cast iron skillet.  Place rice in bottom of buttered casserole.  

Mix chicken, 1/4 cup of the cheese, 2 tablespoons of the enchilada sauce, the green chiles, oregano, garlic powder and cilantro together.  Layer on top of rice in casserole dish.

Pour Green Enchilada Sauce over rice and chicken mixture.  Top with 1 1/4 cup of the Shredded Cheese.  Set aside.

In a separate bowl, mix together baking mix, and final 1/2 cup of cheese.  Mix well.  Add milk, eggs, and melted butter.  Pour or spoon over cheese in casserole. 

Bake 30 minutes or until top is golden brown (this took 25 minutes using the convection setting on my oven).  Serve with sour cream, chopped green onions and sliced olives if desired.

Serves 6