Ingredients for 4 servings:
1. 1 medium onion, sliced
2. 2 tablespoons olive oil
3. 15 ounces black beans, rinced and drained
4. 10 ounces rotel mexican festival diced tomatoes with lime juice and cilantro
5. 10 ounces enchilada sauce
6. 2 cups cubed cooked chicken
7. 1 teaspoon salt
8. 1/2 teaspoon ground cumin
9. 1/2 teaspoon chili powder
10. 1/2 teaspoon dried oregano
11. 1/2 teaspoon ground pepper
12. 1 1/2 cups Bisquick baking mix
13. 1 egg
14. 2/3 cup skim milk
15. 1 cup shredded low-fat cheddar cheese, divided
16. 1/2 cup chopped fresh cilantro, divided
Directions:
1. 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.
2. 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.
3. 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.
4. Serve with sour cream.
Enjoy your meal!