If you love Tex-Mex flavors and easy comfort food, you’re in for a treat. This Spicy Tex-Mex Chicken Cobbler is packed with shredded chicken, creamy cheese, and a kick of spice, all baked under a golden, buttery biscuit topping.
It’s like a cross between a casserole and a pot pie—perfect for a cozy dinner. Plus, it comes together in one dish, so cleanup is a breeze!
Let’s get cooking!
What You’ll Need
For the Filling:
- 2 cups shredded rotisserie chicken
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (10 oz) Rotel tomatoes with green chilies, undrained
- 1 cup chicken broth
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cups shredded Mexican blend cheese
For the Biscuit Topping:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup buttermilk
- 1/4 cup unsalted butter, melted
- 1/2 cup shredded cheddar cheese
- 1 egg
Pro Tips
✅ Adjust the spice level – If you like it mild, use plain diced tomatoes instead of Rotel and skip the jalapeños. Want it spicier? Add extra chili powder or a dash of hot sauce.
✅ Use store-bought shortcuts – Rotisserie chicken makes this super easy, but you can use any cooked, shredded chicken.
✅ Don’t overmix the biscuit batter – A few lumps are okay! Overmixing can make the topping tough instead of fluffy.
✅ Let it rest – After baking, let the cobbler sit for 5–10 minutes so the filling thickens up.
✅ Cheese it up – Add extra shredded cheese on top during the last 5 minutes of baking for a cheesy golden crust.
Tools You’ll Need
- Large mixing bowl
- Medium mixing bowl
- Whisk
- 9×13-inch baking dish
- Measuring cups and spoons
- Spatula
- Oven
Substitutions & Variations
✨ No buttermilk? Use regular milk with 1 tsp of vinegar or lemon juice.
✨ Gluten-free? Swap in a gluten-free baking mix for the biscuit topping.
✨ Add more veggies – Diced bell peppers or chopped spinach mix in great!
✨ Swap the protein – Use ground turkey or even cooked shrimp for a fun twist.
Make Ahead Tips
✔️ Prep the filling a day ahead and store it in the fridge. When ready to bake, just add the biscuit topping and pop it in the oven.
✔️ Freeze it! Assemble the whole dish, wrap tightly, and freeze. When ready to eat, bake from frozen at 375°F for about 45–50 minutes.
How to Make It
Step 1: Mix the Filling
In a large bowl, combine the shredded chicken, black beans, corn, Rotel tomatoes, chicken broth, chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. Stir until well mixed.
Step 2: Add the Cheese & Transfer to Baking Dish
Stir in 1 1/2 cups shredded Mexican blend cheese until melted slightly. Pour the mixture into a greased 9×13-inch baking dish.
Step 3: Make the Biscuit Batter
In a medium bowl, whisk together the flour, baking powder, and salt. Add the buttermilk, melted butter, shredded cheddar cheese, and egg, stirring just until combined.
Step 4: Spoon the Biscuit Topping Over the Filling
Drop spoonfuls of the biscuit batter evenly over the chicken mixture in the baking dish.
Step 5: Bake
Bake at 375°F for 25–30 minutes or until the biscuit topping is golden brown and cooked through.
Step 6: Serve!
Let the Spicy Tex-Mex Chicken Cobbler cool for about 5 minutes before serving. Scoop out generous portions, making sure to get both the fluffy biscuit topping and the cheesy, flavorful filling. Garnish with chopped cilantro and diced jalapeños for an extra pop of color and spice.
Leftovers & Storage
🥡 Store leftovers in an airtight container in the fridge for up to 3 days.
❄️ Reheat in the oven at 350°F for 10–15 minutes, or microwave individual portions.
Final Thoughts
This Spicy Tex-Mex Chicken Cobbler is a fun, comforting meal with just the right amount of kick! Try it for your next weeknight dinner and let me know in the comments how your family liked it. Have any tweaks or questions? I’d love to hear them! Happy cooking! 🍽️🔥