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Description: This is a modified recipe from the Pillsbury site. We’ve played with it based on what we have available.

READY IN: mins SERVES: 4

INGREDIENTS

1 package (20 oz) cheese-filled ravioli

1 container (7.5 oz) Cream Cheese (I like chive & onion cream cheese spread)

3 cups shredded chicken or diced leftover chicken

1 can (4.5 oz) chopped green chiles

2 cups shredded Mexican cheese blend (8 oz)

1 cup black bean and corn salsa (make your own or buy)

1 can (10 oz) enchilada sauce

DIRECTIONS

Heat oven to 375°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Cook ravioli as directed on package; drain. In a 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 a 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. *find original recipe on Pillsbury site





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