Description
A comforting chicken enchilada tortellini bake, featuring succulent chicken, creamy cheese, and zesty tomatoes, perfect for weeknight dinners or entertaining guests.
Ingredients
Scale
- 2 ½ cups of cooked chicken breast (shredded)
- 2 9-ounce packages of refrigerated tortellini
- 1 14.5-ounce can of spicy red pepper diced tomatoes
- 1 15-ounce can of all-natural enchilada sauce
- 1 ½ cups of shredded Mexican cheese (or shredded cheddar)
Instructions
- Preheat the oven to 400°F.
- If using a slow cooker, spray it with cooking spray, place chicken breasts in, season, and cook on low for 5-6 hours.
- Shred the cooked chicken and set aside.
- Cook the tortellini according to package directions, drain, and return to pot.
- Blend the enchilada sauce with the spicy diced tomatoes.
- Combine the chicken and tortellini in the pot, mix with ¾ of the enchilada sauce, and reserve the rest.
- Pour the mixture into a 1.5-quart baking dish and top with cheese.
- Bake for 10 minutes, then broil for an additional 5 minutes for a bubbly finish.
Notes
This recipe can be prepared ahead of time and stored in the refrigerator until ready to bake. Customize the heat level by adjusting the type of enchilada sauce used.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken, enchilada, tortellini, comfort food, casserole
