Step 1

Preheat the oven to 350 degrees F.

Step 2

Heat the butter in a 10-inch cast-iron skillet over medium heat. While the butter is melting, add the chili powder, cumin and paprika and "bloom" the spices. Add the flour and cook, stirring, 30 seconds to 1 minute. Add the frozen vegetable mix and let it cook, stirring occasionally, until softened, about 5 minutes. Add the beans, chipotle and adobo sauce, corn and green chiles. Stir in the chicken stock and let it thicken slightly. Add the shredded chicken and stir together.

Step 3

Top with the biscuits and bake until the biscuits are golden brown, 13 to 16 minutes (see Cook's Note).

Step 4

Serve with a dollop of crema and garnished with cilantro, Fresnos and a lime wedge on the side.