Ingredients
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1 medium onion, sliced
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2 tablespoons olive oil
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15 ounces black beans, rinced and drained
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10 ounces rotel mexican festival diced tomatoes with lime juice and cilantro
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10 ounces enchilada sauce
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2 cups cubed cooked chicken
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1 teaspoon salt
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1/2 teaspoon ground cumin
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1/2 teaspoon chili powder
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1/2 teaspoon dried oregano
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1/2 teaspoon ground pepper
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1 1/2 cups Bisquick baking mix
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2/3 cup skim milk
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1 cup shredded low-fat cheddar cheese, divided
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1/2 cup chopped fresh cilantro, divided
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1 egg
Instructions
- 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.