Tex Mex Chicken Cobbler

By Jill-4

Ingredients

• 1 med. Onion, diced
• 2 tbls. Olive oil
• 1 (15 oz) can black beans (rinsed and drained)
• 1 (10 oz) can Rotel tomatoes—(I used the ones with lime juice &cilantro)
• 1 (10 oz) can enchilada sauce
• 2 cups cooked, cubed chicken
• 1 tsp. salt
• 1/2 tsp. cumin
• 1/2 tsp. chili powder
• 1/2 tsp. oregano
• 1/2 tsp. black pepper
• 1 large egg
• 2/3 cup milk
• 1 1/2 cups Bisquick
• 1 cup shredded cheese
• 1/2 cup chopped cilantro

Preparation

Step 1

Saute onion in oil—in a 10” cast iron skillet, over medium high heat for 3-4 minutes.
Stir in beans and next 8 ingredients. Bring to a boil; reduce heat and simmer, uncovered for 15 minutes.

Combine Bisquick, egg, and milk—stirring until smooth. Fold in ½ cup of the cheese and ¼ cup of the cilantro. Pour over the simmering chicken mixture.

Bake at 400 for 20 minutes or until toothpick comes out clean. Sprinkle remaining cheese and cilantro over the dish.

Top with sour cream and guacamole.