Santa Fe Chicken Tortellini Casserole

1 hours Prep: 10 minutes Cook: 50 minutes

108 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

9	ounces	cheese tortellini
1	tablespoon	olive oil
2	cups	broccoli florets
1/2	cup	onion	chopped
1	cup	sweet red bell pepper	chopped
3	tablespoons	flour, all-purpose
2	tablespoons	olive oil
3/4	cup	chicken broth
3/4	cup	milk
1	teaspoon	cumin	ground
1/4	teaspoon	cayenne pepper
4	cups	chicken	cooked, cut up
3/4	cup	monterey jack cheese	shredded
1/2	cup	colby cheese	shredded
1/2	cup	tortilla chips	crushed

Directions

Heat oven to 325 degrees F.

Cook and drain tortellini as directed on package.

While tortellini is cooking, grease 3 quart casserole.

Heat 1 tablespoon oil in a 10 inch skillet over medium high heat.

Cook broccoli, onion and bell pepper in oil for about 3 minutes, stirring frequently, until crisp-tender.

Remove broccoli mixture from skillet.

Cook flour and 2 tablespoons oil in same skillet over low heat, stirring constantly, until smooth.

Stir in milk, broth and cumin.

Heat to boiling over medium heat, stirring constantly; remove from heat.

Stir in chicken, Monterey Jack cheese, the tortellini and broccoli mixture.

Spoon tortellini mixture into casserole.

Bake uncovered 25 to 35 minutes or until bubbly.

During the last 5 minutes of baking, sprinkle with Colby cheese and tortilla chips; bake until cheese is melted.

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Nutrition Facts

Serving Size 109g

Amount per Serving

Calories 108 63% of calories from fat

	% Daily Value*
Total Fat 8.0g	12%
Saturated Fat 1.0g	7%
Trans Fat 0.0g
Cholesterol 3mg	1%
Sodium 58mg	2%
Total Carbohydrate 8.0g	3%
Dietary Fiber 1.0g	4%
Sugars 4.0g
Protein 3.0g	5%

Vitamin A	17%		Vitamin C	55%
Calcium	5%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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This recipe is easy and great tasting. I make up a batch in my bread maker, then prepare the rolls on a cookie sheet(except icing), and stick the pan in the freezer, then bag up in a freezer baggie. I take them out the night before, place on a cookie sheet and let thaw over night, ready to bake in the morning. I make several batches up for last minute breakfasts.

Reviewed by civildoc