Spicy Tex-Mex Chicken Cobbler, By Lara

1 medium onion (sliced)
2 TB oil
15-oz black beans(rinsed and drained)
10-oz can diced tomatoes (with onion, lime and cilantro)
10 oz red enchilada sauce
2 cups of cooked and shredded chicken
1 tsp. salt
1/2 tsp. cumin
1/2 tsp. chili powder
1/2tsp. dried oregano
1/2 tsp. pepper

Saute onion in hot skillet with oil on medium heat for 3-4 minutes or until tender. Stir in the rest of the above ingredients. Bring to boil, then reduce heat and simmer, uncovered for 15 minutes. Put into dish that can bake.

1 1/2 cups bisquick
2/3 cups milk
1 egg
1/2 cup shredded cheese
1/4 cup cilantro

Combine baking mix, eggs and milk in medium bowl, stir until smooth. Fold in Cheese and cilantro, then pour over chicken mixture.

Bake at 400 degrees for 20 minutes or until toothpick inserts in and comes out clean.

1/2 cup shredded cheese
1/3 cup cilantro
1 to 2 avocados
1 TB lime juice
sour cream

Sprinkle top with cheese and cilantro. Sprinkle avocado slices with lime juice and arrange on the cobbler. Serve with sour cream if desired.