Chicken Enchilada Tortellini Bake
A comforting and hearty dish combining tender chicken, flavorful tortellini, and zesty enchilada sauce.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 1/2 C cooked chicken breast
- 2 9 oz 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
- Spray the slow cooker with cooking spray. Place chicken breasts in the cooker, season with salt, pepper, and ground chipotle pepper. Pour in 1/2 C chicken broth, cover, and cook on low for 5-6 hours until tender.
- Cook the tortellini according to package directions, then drain and return to the pot.
- Blend the enchilada sauce and diced tomatoes together in a blender or mix them in a bowl with an immersion blender.
- Add shredded chicken to the pot with the tortellini, mix well, then pour the blended sauce over the chicken and tortellini.
- Mix everything thoroughly and pour into a 1.5-quart baking dish, then sprinkle shredded cheese on top.
- Bake at 400°F for about 10 minutes until cheese melts. Optionally, broil for an additional 5 minutes for a golden appearance.
Notes
Consider seasoning the tortellini with a pinch of salt and combining different types of cheese for enhanced flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
Find it online: https://sousviderecipe.com/chicken-enchilada-tortellini-bake/