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Creamy Enchilada Ravioli Casserole Recipe

Creamy Enchilada Ravioli Casserole
Source: Pillsbury

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Ingredients

  • 1 package (20 oz) refrigerated cheese-filled ravioli
  • 1 container (7.5 oz) chive & onion cream cheese spread
  • 3 cups shredded deli rotisserie chicken
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • 2 cups shredded Mexican cheese blend (8 oz)
  • 1 cup Muir Glen™ organic black bean and corn salsa (from 16-oz jar)
  • 1 can (10 oz) Old El Paso™ enchilada sauce
PREP TIME
25m
COOK TIME
30m
TOTAL TIME
55m
YIELD
8 servings

Instructions

  • Heat oven to 375°F.
  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Cook ravioli as directed on package; drain.
  • In medium microwavable bowl, microwave cream cheese spread uncovered on High about 20 seconds or until soft.
  • Add chicken and chiles; mix well.
  • Spread chicken mixture in bottom of baking dish.
  • Sprinkle with 1 cup of the cheese; top with cooked ravioli.
  • Spoon salsa over ravioli.
  • Pour enchilada sauce over salsa.
  • Cover baking dish with foil.
  • Bake 25 to 30 minutes or until casserole is bubbly.
  • Sprinkle with remaining 1 cup cheese.
  • Bake uncovered 4 to 5 minutes or until cheese is melted.

Dinner

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A recipe from Pillsbury

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