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

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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

Filter

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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Italian Market Shakshuka

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

Prep Time

15 minutes

Cook Time

15 minutes

Servings

Ingredients

3 tablespoons olive oil, divided
1 medium eggplant, cut. Into. ½-inch cubes (about 1 pound)
½ teaspoon each kosher salt and ground pepper
2 cups vegetables like chopped red onions, zucchini or peppers
3 cloves cloves garlic, thinly sliced
1 jar (24 ounces) RAGÚ® Chunky Garden Combination Sauce
⅓ cup water
6 eggs
2 on-the-vine cherry tomato stems
¼ cup grated Parmesan cheese
¼ cup loosely packed Italian parsley leaves
Crushed red pepper (optional)
focaccia bread slices

Filter

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

Prep Time

15 minutes

Cook Time

15 minutes

Servings

Ingredients

3 tablespoons olive oil, divided
1 medium eggplant, cut. Into. ½-inch cubes (about 1 pound)
½ teaspoon each kosher salt and ground pepper
2 cups vegetables like chopped red onions, zucchini or peppers
3 cloves cloves garlic, thinly sliced
1 jar (24 ounces) RAGÚ® Chunky Garden Combination Sauce
⅓ cup water
6 eggs
2 on-the-vine cherry tomato stems
¼ cup grated Parmesan cheese
¼ cup loosely packed Italian parsley leaves
Crushed red pepper (optional)
focaccia bread slices

Instructions

Heat 2 tablespoons oil in large skillet on medium-high heat; add eggplant, salt and pepper. Cook 4-6 min. or until eggplant softens. Add remaining oil and vegetables; cook 3 min., stirring constantly. Stir in sauce and water; bring to a simmer.
Remove pan from heat. Make six wells in sauce with a large spoon, spacing evenly around pan. Crack 1 egg into each well. Push sauce around edges of egg whites to contain each egg in its well, while keeping the yolks undisturbed. Arrange tomatoes around edge of pan. Cover with lid. Cook on medium heat 7-9 min. or until egg whites are set and yolks are cooked to desired doneness.
Top with cheese, parsley and red pepper before serving with bread.

Recipe Notes

For fully cooked yolks, add 2 min. to the cook time.

Shakshuka is originally an Israeli breakfast dish of eggs poached with vegetables cooked tomato sauce.

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