Spicy Tex-Mex Chicken Cobbler

• 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

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.

onion, olive oil, black beans, tomatoes, enchilada sauce, chicken, salt, ground cumin, chili powder, oregano, ground pepper, bisquick baking, egg, milk, cheddar cheese, fresh cilantro

Taken from www.food.com/recipe/spicy-tex-mex-chicken-cobbler-381598 (may not work)