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 (4.5 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™ enchilada sauce
Preparation
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
Cook ravioli as directed on package; drain.
In 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.
Spoon salsa over ravioli. Pour enchilada sauce over salsa. Cover baking dish with foil.
Bake 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.
