Recipe courtesy of Ree Drummond
Green Chili Chicken Ravioli Bake
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- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 801
- Total Fat
- 37 g
- Saturated Fat
- 19 g
- Carbohydrates
- 71 g
- Dietary Fiber
- 5 g
- Sugar
- 10 g
- Protein
- 45 g
- Cholesterol
- 152 mg
- Sodium
- 1992 mg
Ree has created an easy casserole-style pasta bake using store-bought ravioli and canned enchilada sauce. Rotisserie chicken speeds things up even more for a delicious, minimum-effort midweek meal.
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 801
- Total Fat
- 37 g
- Saturated Fat
- 19 g
- Carbohydrates
- 71 g
- Dietary Fiber
- 5 g
- Sugar
- 10 g
- Protein
- 45 g
- Cholesterol
- 152 mg
- Sodium
- 1992 mg
Ingredients
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Directions
- Preheat the oven to 425 degrees F.
- Bring a large pot of salted water to a boil. Cook the ravioli according to the package directions. Drain and set aside.
- In a 9-by-13-inch baking dish, layer up the casserole, starting with 1/2 cup enchilada sauce on the bottom, followed by half of the ravioli, half the chicken, 3/4 cup enchilada sauce, half the cheese, then the remaining ravioli, chicken, 3/4 cup sauce and the remaining cheese.
- Bake until the cheese is melted and slightly brown, 15 to 17 minutes. Remove and serve, garnishing with the green onions.
