Ingredients
2
tablespoons vegetable oil
1
medium onion, sliced
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
can (10 oz) diced tomatoes and onions with lime juice and cilantro
1
can (10 oz) Old El Paso™ enchilada sauce
2
cups chopped cooked chicken
1
teaspoon salt
1/2
teaspoon ground cumin
1/2
teaspoon chili powder
1/2
teaspoon dried oregano leaves
1/2
teaspoon pepper
1 1/2
cups Original Bisquick™ mix
1
egg
2/3
cup milk
1
cup shredded extra-sharp Cheddar cheese (4 oz)
1/4
cup chopped fresh cilantro
2
avocados, pitted, peeled and sliced
1
tablespoon lime juice
Preparation
Heat oven to 400°F. In 10-inch ovenproof skillet, heat oil over medium-high heat. Cook onion in oil 3 to 4 minutes or until tender. Stir in beans, tomatoes, enchilada sauce, chicken, salt, cumin, chili powder, oregano and pepper. Heat to boiling. Reduce heat; simmer uncovered 15 minutes. In medium bowl, stir together Bisquick mix, egg and milk until smooth. Fold in 1/2 cup of the cheese and the cilantro; pour over simmering chicken mixture.
Bake 20 minutes or until toothpick inserted in topping comes out clean. Sprinkle avocado slices with lime juice; serve with cobbler. Serve with remaining 1/2 cup cheese.
