Name: Chicken Enchilada Ravioli Bake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8
Ingredients: 1 1/2 pounds premade cheese ravioli, cooked according to package directions; 1 tablespoon olive oil; 1/2 onion, finely chopped; 4 garlic cloves, minced; 1 tablespoon Italian seasoning; 1 can Red Gold Chili Ready Canned Crushed Tomatoes 15oz; 1 can Red Gold Canned Petite Diced Tomatoes 14.5 oz; 1 can Red Gold Chili Ready Canned Diced Tomatoes 14.5oz; 2 cups prepared shredded chicken; 1 cup of mozzarella cheese, shredded; 1 cup of sharp cheddar cheese, shredded; fresh cilantro, for garnish; 1 small jalapeno, thinly sliced for garnish

Ingredients

1 1/2 pounds premade cheese ravioli, cooked according to package directions
1 tablespoon olive oil
1/2 onion, finely chopped
4 garlic cloves, minced
1 tablespoon Italian seasoning
1 can Red Gold Chili Ready Canned Crushed Tomatoes 15oz
1 can Red Gold Canned Petite Diced Tomatoes 14.5 oz
1 can Red Gold Chili Ready Canned Diced Tomatoes 14.5oz
2 cups prepared shredded chicken
1 cup of mozzarella cheese, shredded
1 cup of sharp cheddar cheese, shredded
fresh cilantro, for garnish
1 small jalapeno, thinly sliced for garnish

Instructions

Step one

Preheat over to 350°F.

Step two

Drizzle cooked ravioli with olive oil, set aside.

Step three

In a large skillet over medium heat, heat olive oil, add onion. Cook until soft (about 5-6 minutes). Stir in garlic and Italian seasoning until fragrant, about 2 minutes.

Step four

Add Red Gold Chili Ready Canned Crushed Tomatoes, Petite Diced Tomatoes and Chili Ready Canned Diced Tomatoes. Bring to a boil. Reduce temperature and simmer for 10 minutes, remove from heat.

Step five

In a large baking dish or cast iron skillet, spread a thin layer of sauce to the bottom. Top with a single layer of cooked ravioli. Spread more sauce on top of the ravioli, then top with half of the chicken, mozzarella, and cheddar. Repeat layers to use up all ingredients, with cheese as the top layer.