Name: Shortcut Cheesy Chicken Enchiladas
Prep time: 15 min
Cook time: 35 min
Yield: 6
Cuisine: Quick & Easy
Ingredients: 1 jar (24 ounces) RAGÚ® Old World Style® Traditional Sauce; ½ cup chicken broth; 1 tablespoon chili powder; 2 teaspoons garlic powder; 1 teaspoon dried oregano; ½ teaspoon ground cumin; ½ teaspoon each kosher salt and ground pepper; 2 cups shredded rotisserie chicken meat; 1 small white onion, chopped; 1 package (8 ounces) shredded Mexican-style cheese blend, divided; 1 cup crumbled queso fresco cheese; 1 cup loosely packed cilantro leaves, divided; 12 yellow corn tortillas (6 inch); Sour cream, for serving

Shortcut Cheesy Chicken Enchiladas

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Quick & Easy, Family Favorites, Seasonal Favorites, Meat Dishes

Prep Time

15 minutes

Cook Time

35 minutes

Servings

Ingredients

1 jar (24 ounces) RAGÚ® Old World Style® Traditional Sauce
½ cup chicken broth
1 tablespoon chili powder
2 teaspoons garlic powder
1 teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon each kosher salt and ground pepper
2 cups shredded rotisserie chicken meat
1 small white onion, chopped
1 package (8 ounces) shredded Mexican-style cheese blend, divided
1 cup crumbled Queso Fresco cheese
1 cup loosely packed cilantro leaves, divided
12 yellow corn tortillas (6 inch)
Sour cream, for serving

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Quick & Easy, Family Favorites, Seasonal Favorites, Meat Dishes

Prep Time

15 minutes

Cook Time

35 minutes

Servings

Ingredients

1 jar (24 ounces) RAGÚ® Old World Style® Traditional Sauce
½ cup chicken broth
1 tablespoon chili powder
2 teaspoons garlic powder
1 teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon each kosher salt and ground pepper
2 cups shredded rotisserie chicken meat
1 small white onion, chopped
1 package (8 ounces) shredded Mexican-style cheese blend, divided
1 cup crumbled Queso Fresco cheese
1 cup loosely packed cilantro leaves, divided
12 yellow corn tortillas (6 inch)
Sour cream, for serving

Instructions

Heat oven to 425°F. Combine sauce, broth, seasonings, salt & pepper in medium saucepan. Cook on medium heat 3-4 min. or until heated through.
Combine chicken, onions, 1 cup shredded cheese, queso fresco, ½ cup cilantro and ¼ cup sauce mixture in large bowl. Spray both sides of tortillas with 100% oil cooking spray. Stack tortillas and wrap tightly with plastic wrap. Microwave on HIGH 60-90 seconds or until warm and pliable.
Fill each tortilla with ¼ cup chicken mixture. Roll up; place seam-side down in greased 13x9-inch baking dish. Pour remaining sauce mixture over enchiladas. Cover tightly with foil.
Bake 25 min. or until heated through. Sprinkle evenly with remaining cheese and bake 5 min. or until melted. Garnish with remaining cilantro and serve with sour cream.

Recipe Notes

Use an electric pressure cooker:

Using RAGÚ^® Pasta Sauce to create a “speed-scratch” enchilada sauce, quickly warming oiled tortillas in the microwave, plus convenient rotisserie chicken gets dinner on the table quickly.

Use 1 jar (45 ounces) RAGÚ^® Old World Style^® Traditional Sauce to make one pan of enchiladas to enjoy now and one to freeze for a future meal. Prepare as directed, doubling all other ingredients and using two 13x9-inch baking dishes. Cover pan tightly with plastic wrap before freezing. When ready to bake, thaw overnight in the refrigerator, remove plastic wrap, cover with foil, and bake 35-40 min. or until hot.

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Simple Skillet Lemon Chicken with Fried Capers

Ragu_May2019_RecipeShoot_WebCrop_SkilletLemonChicken

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Family Favorites, Seasonal Favorites, Meat Dishes

Prep Time

15 MINUTES

Cook Time

25 MINUTES

Servings

Ingredients

1 tablespoon olive oil
2 lemons, divided
6 large skin-on bone-in chicken thighs about 2-3/4 pounds
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 shallots, finely chopped
2 tablespoons capers, drained, patted dry
1 cup chicken broth
1 jar (16.2 ounce) RAGU Butter Parmesan Sauce
1/4 cup chopped fresh Italian parsley

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Family Favorites, Seasonal Favorites, Meat Dishes

Prep Time

15 MINUTES

Cook Time

25 MINUTES

Servings

Ingredients

1 tablespoon olive oil
2 lemons, divided
6 large skin-on bone-in chicken thighs about 2-3/4 pounds
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 shallots, finely chopped
2 tablespoons capers, drained, patted dry
1 cup chicken broth
1 jar (16.2 ounce) RAGU Butter Parmesan Sauce
1/4 cup chopped fresh Italian parsley

Instructions

Heat oil in large skillet on medium heat until simmering. Cut 1 lemon into ¼-inch-thick slices; add to skillet. Cook, undisturbed, 2-3 minutes or until edges begin to brown. Remove from skillet.
Season chicken with salt and pepper; add to skillet, skin-side down. Cook 12-15 minutes or until done (165ºF), turning halfway. Transfer to clean plate; cover to keep warm. Add shallots and capers to skillet; cook 2-3 minutes or until capers open, stirring occasionally. Stir in broth, juice of remaining lemon and sauce.
Return chicken and any juices to skillet. Cook until heated through. Top with reserved lemon slices and parsley before serving.

Recipe Notes

Tips:

To complete the dish, serve with hot cooked pasta, quinoa or rice.

Substitute 6 boneless skinless chicken breasts (about 2 pounds) for the chicken thighs. Prepare as directed, cooking chicken 10-12 minutes.

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Creamy Mac & Cheese Alfredo

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Family Favorites, Seasonal Favorites, Side Dishes

Prep Time

20 minutes

Cook Time

25 minutes

Servings

Ingredients

8 ounces elbow macaroni, cooked and drained
1 jar RAGÚ® Classic Alfredo Sauce
3/4 cup chicken broth
1/4 cup plain dry bread crumbs
2 Tbsp. grated Parmesan cheese (optional)

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Family Favorites, Seasonal Favorites, Side Dishes

Prep Time

20 minutes

Cook Time

25 minutes

Servings

Ingredients

8 ounces elbow macaroni, cooked and drained
1 jar RAGÚ® Classic Alfredo Sauce
3/4 cup chicken broth
1/4 cup plain dry bread crumbs
2 Tbsp. grated Parmesan cheese (optional)

Instructions

Preheat oven to 350°F. In large bowl, combine hot macaroni, sauce and broth. Season, if desired, with salt and pepper. Spoon mixture into 1-quart baking dish. Sprinkle with bread crumbs and cheese.
Bake, uncovered, 25 minutes or until heated through.

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Baked Chicken & Rice

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Seasonal Favorites, Meat Dishes

Prep Time

15 minutes

Cook Time

45 minutes

Servings

Ingredients

6 boneless, skinless chicken thighs (about 1-1/2 lbs.)
1 jar RAGÚ® Classic Alfredo Sauce
1 can (14.5 oz.) chicken broth
1 1/2 cups uncooked rice
1 medium tomato, coarsely chopped
2 Tbsp. grated Parmesan cheese

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Seasonal Favorites, Meat Dishes

Prep Time

15 minutes

Cook Time

45 minutes

Servings

Ingredients

6 boneless, skinless chicken thighs (about 1-1/2 lbs.)
1 jar RAGÚ® Classic Alfredo Sauce
1 can (14.5 oz.) chicken broth
1 1/2 cups uncooked rice
1 medium tomato, coarsely chopped
2 Tbsp. grated Parmesan cheese

Instructions

Preheat oven to 400°F. Season chicken, if desired, with salt and pepper
Combine sauce, broth, rice and tomato in 13 x 9-inch baking dish. Arrange chicken on rice mixture.
Cover with aluminum foil and bake 35 minutes. Remove foil and sprinkle chicken with cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked.

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Tuscany Pork Chops

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Meat Dishes

Prep Time

15 minutes

Cook Time

25 minutes

Servings

Ingredients

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Meat Dishes

Prep Time

15 minutes

Cook Time

25 minutes

Servings

Ingredients

Instructions

Heat olive oil in 12-inch nonstick skillet over medium-high heat and brown chops; remove and set aside.
Add onions to same skillet and cook, stirring occasionally, 3 minutes. Add garlic and cook 30 seconds. Stir in vinegar, scraping up any brown bits from bottom of skillet. Add sauce and broth. Bring to a boil over high heat.
Reduce heat to low, then return chops to skillet. Simmer covered, stirring sauce occasionally, 15 minutes or until chops are done.
Sprinkle with olives and garnish, if desired, with chopped fresh parsley.

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Garden Linguine

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Seasonal Favorites, Vegetarian Dishes

Prep Time

20 minutes

Cook Time

20 minutes

Servings

Ingredients

1 Tbsp. olive oil
1/2 cup chopped sweet onion
1 large clove garlic
1/4 cup dry red wine or chicken broth
3/4 cup chicken broth
12 clams, soaked in cold water and drained to remove sand
1 jar RAGÚ® Simply Traditional Sauce
8 ounces linguine, cooked and drained

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Seasonal Favorites, Vegetarian Dishes

Prep Time

20 minutes

Cook Time

20 minutes

Servings

Ingredients

1 Tbsp. olive oil
1/2 cup chopped sweet onion
1 large clove garlic
1/4 cup dry red wine or chicken broth
3/4 cup chicken broth
12 clams, soaked in cold water and drained to remove sand
1 jar RAGÚ® Simply Traditional Sauce
8 ounces linguine, cooked and drained

Instructions

In 5-quart saucepot, heat olive oil over medium-high heat and cook onion, stirring occasionally, 3 minutes. Add garlic and cook 30 seconds. Stir in wine and broth and bring to a boil over high heat. Add clams. Cover and cook 3 minutes or until clams open. Remove open clams to serving bowl; set aside. (Discard any unopened clams.)
In same saucepot, stir in sauce and bring to a boil. Simmer 2 minutes. Remove from heat and stir in clams. Toss clam sauce with hot linguine and garnish, if desired, with chopped fresh parsley.

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