Creamy Enchilada Ravioli Casserole

Name: Creamy Enchilada Ravioli Casserole
Prep time: 25 min
Total time: 55 min
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

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Prep Time: 25 minutes

Total: 55 minutes

Servings: 8

Cost: $2.85 /serving

Author : Pillsbury Kitchens

Ingredients

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1 package (20 oz) refrigerated cheese-filled ravioli1 container (7.5 oz) chive & onion cream cheese spread3 cups shredded deli rotisserie chicken1 can (4.5 oz) Old El Paso™ chopped green chiles2 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

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Instructions

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Step 1

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

Step 2

Cook ravioli as directed on package; drain.

Step 3

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.

Step 4

Spoon salsa over ravioli. Pour enchilada sauce over salsa. Cover baking dish with foil.

Step 5

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.