Spicy Tex-Mex Chicken Cobbler - cooking recipe

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

Preparation

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.
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.
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.
Serve with sour cream.