Description
A hearty twist on traditional chicken enchiladas, this Chicken Enchilada Tortellini Bake combines tender chicken, savory tortellini, and a rich enchilada sauce for a comforting meal.
Ingredients
- 2 1/2 C cooked chicken breast
- 2 9oz packages refrigerated tortellini (Butoni Roasted Garlic and Cheese recommended)
- 1 14.5 oz can spicy red pepper diced tomatoes
- 1 15 oz can all-natural enchilada sauce
- 1 1/2 C shredded Mexican cheese (or shredded cheddar)
Instructions
- Prepare the slow cooker with cooking spray if using slow-cooked chicken. Place split chicken breasts, season with salt, pepper, and ground chipotle pepper, and pour in 1/2 C chicken broth. Cover and cook on low for 5-6 hours until tender.
- Shred the chicken once cooked.
- Remove the skin and shred rotisserie chicken if using that option.
- Cook the tortellini according to package directions, then drain and return to the pot.
- Blend the enchilada sauce and diced tomatoes in a blender, or mix them in a bowl using an immersion blender.
- Add the shredded chicken to the pot with the tortellini and mix well.
- Pour the blended sauce over the mixture and adjust the sauce amount based on taste, typically using about 3/4 of it.
- Mix thoroughly and pour into a 1.5-quart baking dish.
- Sprinkle shredded Mexican cheese evenly on top.
- Bake at 400°F for about 10 minutes until the cheese melts.
- Broil for about 5 minutes for a browned topping.
Notes
Experiment with different spices or veggies like bell peppers to enhance flavor. Topping with tortilla chips adds a delightful crunch.
