Southwest Chicken Casserole

Serves:
4
Chef:
John Huggins
Ingredients:
1 onion, sliced
2 tablespoons canola oil
1 15-ounce can black beans
1 can Rotel Mexican diced tomatoes with lime
1 10-ounce can enchilada sauce
2 cups cooked chicken, diced
1 teaspoon kosher salt
5 teaspoons ground cumin
½ teaspoon chili powder
½ teaspoon oregano
½ teaspoon ground pepper
1½ cups Bisquick all-purpose baking mix
1 large egg
5.3 ounces milk (2/3 cup)
1 cup shredded cheddar cheese, divided
½ cup chopped cilantro
2 avocados
1 tablespoon lime juice
Sour cream as desired for garnish
Instructions:

Sauté onion in oil over medium heat for 4 minutes or until tender. Stir in black beans and next 8 ingredients. Bring to a boil and reduce heat. Simmer for 15 minutes. Combine baking mix, egg, and milk in a medium-size bowl; stir until smooth. Fold in ½ cup cheese and ¼ cup cilantro. Pour over chicken mixture. Bake at 400 degrees for 20 minutes or until a knife inserted comes out clean. Sprinkle with remaining cheese and cilantro. Sprinkle avocado slices with lime juice and arrange on top. Garnish with sour cream.