Chicken Enchilada Baked Ravioli
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Cook time: 
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Serves: 6
This cheesy casserole is the perfect tex-mex meets Italian weeknight dish. Cheese ravioli, shredded chicken, corn, and black beans are layered on top of each other and topped off with cheese, then baked until bubbly and gooey!
  • 1 tsp. olive oil
  • ½ medium onion, grated
  • 2 garlic cloves, grated
  • ½ tsp salt
  • 6 oz. tomato paste
  • 18 oz. low-sodium chicken stock
  • 2 Tlbs. chili powder
  • 1 tsp. cumin
  • 1 Tlbs. apple cider vinegar
  • 1½ pounds frozen or fresh cheese ravioli (45 ravioli)
  • 3 cups shredded chicken, divided (I used a rotisserie chicken)
  • 1 cup frozen corn, divided
  • 1 cup black beans, divided
  • 8 oz. colby jack cheese, shredded and divided
  1. Bring a large pot of water to a rolling boil. Season liberally with salt, the water should be as salty as the sea. Preheat oven to 350 degrees.
  2. While the water comes to a boil, heat a medium saucepan over a medium heat. Add olive oil and onion. Cook until slightly softened, 1-2 minutes. Add garlic and salt, cook another 1-2 minutes until fragrant and softened. Add tomato paste, cook 30 seconds.
  3. Whisk in chicken stock, chili powder, cumin, and vinegar. Bring to a boil and reduce to a simmer. Simmer for 5 minutes. Set aside.
  4. While the sauce simmers, cook the ravioli. Do NOT overcook the ravioli, they will continue to cook in the oven.
  5. Ladle ¼ of the sauce in the bottom of a 9x12 baking pan. Line up ⅓ of the ravioli on the bottom of the pan. Top with half of the chicken, half of the black beans, and half of the corn (1/2 cup). Ladle ¼ more of the sauce on top. Cover in ¼ of the cheese. Repeat ravioli, followed by chicken, black beans, corn, sauce, and ¼ of the cheese. For the final layer, line up remaining ravioli, followed by remaining sauce, and cover in remaining cheese.
  6. Bake uncovered for 20-25 minutes until cheese is melted and casserole is hot. Serve with chopped cilantro, green onions, and sour cream if desired.
Recipe by Cooking for Keeps at