Spicy Tex Mex Chicken Cobbler

Ingredients

• 2  avocado pitted peeled sliced
• 15 oz black beans rinsed drained canned
• 10 oz tomatoes diced with lime juice and cilantro canned
• 0.5 teaspoon chili powder 
• 2 cups roasted chicken cooked chopped
• 1  eggs 
• 10 oz enchilada sauce canned
• 0.3 cup cilantro leaves fresh chopped
• 0.5 teaspoon ground cumin 
• 1 tablespoon juice of lime 
• 0.7 cup milk 
• 1 medium onion sliced
• 0.5 teaspoon oregano dried
• 0.5 teaspoon pepper 
• 1 teaspoon salt 
• 4 oz cheddar cheese shredded extra-sharp
• 2 tablespoons vegetable oil 
• 1.5 cups frangelico 
• 1.5 cups frangelico 

Equipment

• bowl
• frying pan
• oven
• toothpicks

Directions

1. Heat oven to 400F. In 10-inch ovenproof skillet, heat oil over medium-high heat. Cook onion in oil 3 to 4 minutes or until tender. Stir in beans, tomatoes, enchilada sauce, chicken, salt, cumin, chili powder, oregano and pepper.
2. Heat to boiling. Reduce heat; simmer uncovered 15 minutes. In medium bowl, stir together Bisquick mix, egg and milk until smooth. Fold in 1/2 cup of the cheese and the cilantro; pour over simmering chicken mixture.
3. Bake 20 minutes or until toothpick inserted in topping comes out clean.
4. Sprinkle avocado slices with lime juice; serve with cobbler.
5. Serve with remaining 1/2 cup cheese.