1 medium onion, sliced
2 tablespoons vegetable oil
1 15-ounce can black beans, rinsed and drained
1 10-ounce can Mexican-style diced tomatoes
1 10-ounce can enchilada sauce
2 cups cubed cooked chicken
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground pepper
1-1/2 cups all-purpose baking mix
1 large egg, beaten
2/3 cup milk
1 cup (4 ounces) shredded extra-sharp Cheddar, divided
1/2 cup chopped fresh cilantro leaves, divided
2 avocados, peeled, seeded and sliced
1 tablespoon lime juice
Sour cream

Preheat the oven to 400 degrees. Saute onion in hot oil in a 12-inch cast iron skillet over medium-high heat 3 to 4 minutes or until tender. Stir in beans and next 8 ingredients. Bring to a boil; reduce heat and simmer, uncovered, 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 chicken mixture. Transfer to oven and bake for 20 minutes or until a wooden pick inserted in top comes out clean.

Sprinkle with remaining 1/2 cup cheese and remaining 1/4 cup cilantro. Sprinkle avocado slices with lime juice, and arrange over cobbler. Serve with sour cream.