Creamy Enchilada Ravioli Casserole

Creamy Enchilada Ravioli Casserole

Italian meets Mexican in this delicious dinner casserole that layers the flavors of creamy chicken enchiladas with cheese ravioli.
  • 25 Minutes Prep
    55 Minutes Total
  • 8 Servings

Ingredient List

  • 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
Recipe Continues Below


  1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  2. Cook ravioli as directed on package; drain.
  3. 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.
  4. Spoon salsa over ravioli. Pour enchilada sauce over salsa. Cover baking dish with foil.
  5. 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.

Expert Tips

  • In place of deli rotisserie chicken, you can use leftover chopped chicken.
  • Want more veggies? Add 1 cup frozen whole kernel corn on top of the ravioli.


Calories 420; Calories from Fat 210; Total Fat 24g; Saturated Fat 13g; Trans Fat 1/2g; Cholesterol 160mg; Sodium 1050mg; Potassium 250mg; Total Carbohydrate 22g; Dietary Fiber 1g; Sugars 4g; Protein29g; % Daily Value*: Vitamin A 15%, Vitamin C 6%, Calcium 30%, Iron 10% Exchanges: 1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat; *Percent Daily Values are based on a 2,000 calorie diet.

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