TEX MEX BAKED RAVIOLI

TEX MEX BAKED RAVIOLI image

Yield 6

Number Of Ingredients 11

One 3 Lbs rotisserie chicken
1 jar mild taco sauce
1/2 cup fresh chopped cilantro
1 tsp. ground cumin
1 pkg (26 oz) frozen large cheese ravioli, thawed
2 cups shredded cooked chicken
1 can (11 oz) Mexicorn drained
1 pkg (8 oz) Mexican style shredded cheese blend (2 cups)
1 ripe avocado
1/2 cup sour cream (regular)
Fresh Cilantro springs

Steps:

Preheat oven to 350F and coat a 13x9 baking dish with cooking spray. Combine taco sauce with 1 cup of water, chopped cilantro and cumin reserve. Layer half of ravioli in the baking dish. Top with 1 cup of chicken and half of the mexicorn. Sprinkle with half of sauce mixture and 1 cup of cheese. Repeat with remaining ravioli, chicken, mexicorn, sauce mixture and cheese. Lightly cover baking dish with foil. Bake 20 minutes, then increase oven temperature to 375F. Remove foil and bake until cheese is golden, about 10 minutes. Let stand 5-10 minutes before serving. Cut avocado in half lengthwise. Separate halves, remove pit (easiest way with a knife). With large spoon scoop flesh (in one piece from skin). Place avocado cut side down on cutting board and cut into slices. Top casserole with sour cream, avocado slices and fresh cilantro sprigs.