Total time: 40
Yields: 8 servings
- 1 1/2 lb refrigerated cheese ravioli
- 1 tbsp CannaOil
- 1/2 onion finely chopped
- 2 cloves garlic minced
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp dried oregano
- 3 cups enchilada sauce
- 2 cups shredded chicken
- 1 cup shredded Monterey Jack
- 1 cup shredded cheddar cheese
- chopped cilantro for garnish
Preheat oven to 350°. In a large pot of boiling salted water, cook ravioli according to package instructions. Drain.
Make the sauce: In a large skillet over medium heat, heat CannaOil. Add onion and cook until soft, about 5 minutes. Stir in garlic, chili powder, cumin, and oregano and cook until fragrant, about 1 minute. Add enchilada sauce and bring to a boil. Remove from heat.
In a large baking dish, add a thin layer of sauce. Top with a single layer of cooked ravioli. Spread more sauce on top of the ravioli then top with about half of the chicken, Monterey jack, and cheddar. Repeat to use up all ingredients.
Bake until the cheese has melted and the casserole is warmed through, about 20 minutes.
Garnish with cilantro and serve warm.