Spicy Tex-Mex Chicken Cobbler

Prep Time: 10 Minutes

Cook Time: 35 Minutes

Ready In: 45 Minutes

Servings: 6

One dish meal that is wonderful!

Ingredients:

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

Directions:

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.

By RecipeOfHealth.com