Chicken Enchilada Baked Ravioli

• Meat

  • 3 cups Chicken

• Produce

  • 1 cup Black beans
  • 1 cup Corn, frozen
  • 2 Garlic cloves
  • 1/2 Onion, medium

• Canned Goods

  • 18 oz Chicken stock, low sodium
  • 6 oz Tomato paste

• Pasta & Grains

  • 1 1/2 lbs Cheese ravioli, frozen or fresh

• Baking & Spices

  • 1/2 tsp Salt
  • 2 Tlbs. chili powder

• Oils & Vinegars

  • 1 tsp Olive oil
  • 1 Tlbs. apple cider vinegar

• Nuts & Seeds

  • 1 tsp Cumin

• Dairy

  • 8 oz Colby jack cheese

Found on cookingforkeeps.com

Description

Ingredients

• 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

Directions

• 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.
• 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.
• Whisk in chicken stock, chili powder, cumin, and vinegar. Bring to a boil and reduce to a simmer. Simmer for 5 minutes. Set aside.
• While the sauce simmers, cook the ravioli. Do NOT overcook the ravioli, they will continue to cook in the oven.
• 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.
• 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.