Spicy Tex-mex Chicken Cobbler

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 medium onion, sliced
• 2 tablespoons olive oil
• 15 ounces black beans, rinced and drained
• 10 ounces rotel mexican festival diced tomatoes with lime juice and cilantro
• 10 ounces enchilada sauce
• 2 cups cubed cooked chicken
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground pepper
• 1 1/2 cups bisquick baking mix
• 1 egg
• 2/3 cup skim milk
• 1 cup shredded low-fat cheddar cheese, divided
• 1/2 cup chopped fresh cilantro, divided

Recipe

• 1 saute onion in hot oil in a 10 inch cast iron skillet over medium heat for 3 to 4 minutes or until tender. stir in beans and next 8 ingredients. bring to a boil; reduce heat and simmer uncovered for 15 minutes.
• 2 combine baking mix, egg and milk in a medium bowl, stirring until smooth. fold in 1/2 cup cheese and 1/4 cup cilantro; pour over simmering checken mixture.
• 3 bake at 400 degrees for 20 minutes or until a wooden pick inserted in topping comes out clean. sprinkle with remaining 1/2 cup cilantro.
• 4 serve with sour cream.