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.