Chicken Enchiladas

Ingredients:

1 can Cream of Chicken soup
1 can creamed corn
1/3 cup chopped green onions
3 Tbs. taco or fajita seasoning mix
2 cans (5oz) premium chunk chicken (you can use reg. cooked chicken)
1/2 cup sour cream
1/4 cup milk
1 1/2 cups shredded cheddar cheese, divided
1/2 cup canned ripe olives, sliced (optional)
10-12 flour tortillas

Directions:

Mix first 8 ingredients using only half the cheese. Spread 1/2 cup chicken mixture on each tortilla. Roll up and place side seam down in a 9x13 baking dish. Repeat until all tortillas filled. Pour remaining mixture on top. Top with remaining cheese and olives. Microwave on high for 10-12 minutes or bake at 350 degrees for 15-20 minutes until heated through.

Quick Cheesy Ravioli Bake

From You got Served blog
Ingredients:

1 lb sweet or hot Italian sausage, casings removed
1 Tbs. olive oil
3 garlic cloves, minced
1 Tbs. tomato paste
1 (28 oz) can crushed tomatoes
3 Tbs. minced fresh basil
1/4 cup heavy cream
salt and pepper
2 (9oz) packages fresh cheese ravioli
1 cup shredded mozzarella cheese

Directions:

Adjust oven rack to middle position and heat oven to 475 degrees. Bring 4 quarts water to boil in large pot. Cook sausage in 12 inch nonstick skillet over medium-high heat, breaking meat up with wooden spoon until lightly browned and no longer pink, about 5 minutes. Drain meat and set aside. Add oil, garlic, and tomato paste to skillet and return to medium heat until fragrant, about 1 minute. Stir in tomatoes and reserved sausage and cook until slightly thickened, 8-10 minutes. Stir in basil and cream and continue to simmer until slightly thickened, about 2 minutes. Remove skillet from heat, cover, and set aside. Add 1 Tbs. salt and ravioli to boiling water and cook, stirring often, until tender. Drain ravioli and return to pot. Stir sauce into ravioli and season with salt and pepper to taste. Spread mixture into 13x9 inch baking dish and sprinkle evenly with mozzarella. Bake until cheese is melted and lightly browned, about 5 minutes. Serve.