Spicy Tex-Mex Chicken Cobbler

• 1 medium onion, sliced
• 2 tablespoons vegetable oil
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (10-ounce) can diced tomatoes and onions with lime juice and cilantro
• 1 (10-ounce) can 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 all-purpose baking mix
• 1 large egg
• 2/3 cup milk
• 1 cup (4 ounces) shredded extra-sharp Cheddar cheese, divided
• 1/2 cup chopped fresh cilantro, divided
• 2 avocados, sliced
• 1 tablespoon lime juice
• Sour cream

1. Saute onion in hot oil in a 10-inch cast-iron skillet over medium-high heat 3 to 4 minutes or until tender. Stir in beans and next 8 ingredients. Bring to a boil; reduce heat and simmer, uncovered, 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 chicken mixture.
3. Bake at 400u0b0 for 20 minutes or until a wooden pick inserted in topping comes out clean. Sprinkle with remaining 1/2 cup cheese and remaining 1/4 cup cilantro. Sprinkle avocado slices with lime juice, and arrange over cobbler. Serve with sour cream.

onion, vegetable oil, black beans, tomatoes, enchilada sauce, chicken, salt, ground cumin, chili powder, oregano, ground pepper, baking mix, egg, milk, cheddar cheese, fresh cilantro, avocados, lime juice, sour cream

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