If you forgot to meal plan this week and are looking for a last-minute dinner to throw together tonight, allow me to suggest this chicken enchilada baked ravioli. Yes, I did say enchilada and ravioli in the same breath. Why should you have to choose between the two?
This recipe brilliantly takes Mexican enchiladas and gives them an Italian twist by subbing cheese ravioli for the traditional corn tortillas. It might sound a bit sacrilege, but this food mash-up is totally worth a try.
The author provides a quick recipe for DIY enchilada sauce, but if you're pressed for time (aren't we all on Monday nights?) a favorite store-bought version should do the trick. If you want to keep this dish vegetarian for Meatless Monday, simply swap in low-sodium vegetable stock for the chicken stock and leave out the shredded chicken. With corn, black beans, and cheese, this casserole is plenty hearty and filling!
Once you have your enchilada sauce (if making) and you've boiled your ravioli, all you have to do is assemble and bake. You'll be rewarded with a pan of cheesy, comforting goodness your whole family will love.
→ Get the Recipe: Chicken Enchilada Baked Ravioli from Cooking for Keeps