Don't be turned off by the name. It really is good and a good fast version for a substitute for enchiladas.
1 jar (16oz.) taco sauce
1/2 c. chopped cilantro
1 tsp. ground cumin
1 pkg. (26 oz.) frozen large cheese ravioli, thawed
2 c. shredded cooked chicken
1 can (11oz.) mexicorn, drained
1 pkg. (8 oz) Mexican style shredded cheese blend (2 cups)
1 avocado
1/2 c. sour cream
cilantro sprigs, optional
Preheat oven 350*F. Coat 13x9" baking dish with cooking spray. Combine Taco sauce with 1 cup water, cilantro and cumin; reserve. Layer half of ravioli in baking dish. Top with 1 c. chicken and half of mexicorn. Sprinkle with half of sauce mixture and 1 c. cheese. Repeat with remaining ravioli, chicken, mexicorn, sauce mixture and cheese. Lightly cover baking dish with foil. Bake 20 mins. Increase temp to 375*F. Remove foil; bake until cheese is golden, about 10 mins. Let stand 5-10 mins.before serving. Slice avocados. Top casserole with sour cream, avocado slices, and if desired, cilantro sprigs.
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2 comments:
Wow...raise your hand if you live in Cali! It sounds delicious...and as soon as half those fresh ingredients get back in season, I'll make it. ;-) (good avacados are hard to come by, in budget, in the NW in January!)
Thanks for sharing! (Short intro- I'm married to Tammy's cousin. Just in case you're wondering!)
Thanks for sharing this recipe. I really liked this version of enchiladas.
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