Ingredients:

  • 1 (9 oz) package refrigerated cheese tortellini (255g)
  • 2 cups cooked chicken, shredded or diced (about 300g)
  • 1 small onion, diced (about 100g)
  • 1 small bell pepper, diced (any color, about 100g)
  • 1 can (4 oz) diced green chilies, undrained (113g)
  • 1 teaspoon ground cumin (5ml)
  • 1 teaspoon chili powder (5ml)
  • Salt and pepper, to taste
  • 1 (10 oz) can red enchilada sauce (mild, medium, or hot) (283g)
  • 1 cup sour cream (227g)
  • 1 cup shredded cheddar cheese (113g)
  • 1 cup shredded Monterey Jack or Mexican blend cheese (113g)
  • Fresh cilantro or green onions, chopped (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  2. Cook tortellini according to package directions until al dente (slightly undercooked). Drain well.
  3. In a large bowl, combine cooked chicken, diced onion, bell pepper, green chilies (if using), cumin, chili powder, salt, and pepper. Stir in half of the enchilada sauce and half of the sour cream.
  4. Gently fold the cooked tortellini into the chicken mixture.
  5. Spread half of the tortellini and chicken mixture evenly into the prepared baking dish.
  6. Spoon half of the remaining enchilada sauce and sour cream over the tortellini mixture. Sprinkle with half of the cheddar and Monterey Jack cheese.
  7. Add the remaining tortellini mixture, spreading evenly.
  8. Top with the rest of the sauce and sour cream, and finish with the remaining shredded cheese.
  9. Cover the baking dish with foil and bake for 20 minutes.
  10. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and lightly browned.
  11. Let cool for 5 minutes before garnishing with chopped cilantro or green onions (if desired) and serving.