Ingredients

• 1 medium onion, sliced
• 2 tablespoons vegetable oil
• One 15-ounce can black beans, rinsed and drained
• One 10-ounce can diced tomatoes and onions with lime juice and cilantro
• One 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, divided
• 1/2 cup chopped fresh cilantro leaves, divided
• 2 avocados, sliced
• 1 tablespoon lime juice
• Sour cream

Browse by ingredient

Instructions

1. Preheat the oven to 400 degrees F.
2. 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.
3. 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.
4. Bake 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.