Italian meets Mexican in this delicious dinner casserole that layers the flavors of creamy chicken enchiladas with cheese ravioli.
Creamy Enchilada Ravioli Casserole
- Prep Time 25 min
- Total 55 min
- Ingredients 7
- Servings 8
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 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™ Mild Red Enchilada Sauce
Instructions
-
Step1Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
-
Step2Cook ravioli as directed on package; drain.
-
Step3In 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.
-
Step4Spoon salsa over ravioli. Pour enchilada sauce over salsa. Cover baking dish with foil.
-
Step5Bake 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.
Nutrition
420
Calories
24g
Total Fat
29g
Protein
22g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 420
- Calories from Fat
- 210
- Total Fat
- 24g
- 36%
- Saturated Fat
- 13g
- 66%
- Trans Fat
- 1/2g
- Cholesterol
- 160mg
- 53%
- Sodium
- 1050mg
- 44%
- Potassium
- 250mg
- 7%
- Total Carbohydrate
- 22g
- 7%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 4g
- Protein
- 29g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 6%
- 6%
- Calcium
- 30%
- 30%
- Iron
- 10%
- 10%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
1 1/2Tips from the
Pillsbury Kitchens
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