Wednesday, January 9, 2008

Tex Mex Baked Ravioli

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.


Teah said...

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!)

Laura said...

Thanks for sharing this recipe. I really liked this version of enchiladas.