Ingredients
Scale
- 12 ounces cheese tortellini
- 2 cups cooked, shredded chicken
- 1 can (10 ounces) enchilada sauce
- 1 cup corn (frozen or canned)
- 1 cup black beans (drained and rinsed)
- 1 cup shredded cheddar cheese
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and cook the cheese tortellini according to package instructions until al dente. Drain and set aside.
- Step 2: In a large mixing bowl, combine the cooked shredded chicken, enchilada sauce, corn, black beans, cumin, and chili powder. Stir until well mixed.
- Step 3: Add the cooked tortellini to the chicken mixture and gently fold to combine everything evenly.
- Step 4: Transfer the mixture into a greased baking dish and spread it out evenly. Top with shredded cheddar cheese.
- Step 5: Bake in the preheated oven for about 25-30 minutes, or until the cheese is melted and bubbly.
- Step 6: Allow to cool for a few minutes before serving. Enjoy your Chicken Enchilada Tortellini Bake!
Notes
- For optimal freshness, store any leftovers in an airtight container in the refrigerator for up to three days.
- When reheating, place the enchilada bake in the oven at 350°F (175°C) for about 15-20 minutes to ensure even warming and to keep the cheese bubbly.
- Serve your Chicken Enchilada Tortellini Bake with a side of fresh avocado slices or a simple green salad to balance the dish's richness.
- For an extra burst of flavor, consider adding a splash of lime juice or some chopped cilantro to the chicken mixture before baking; it elevates the dish beautifully!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Trans Fat: 0g
- Protein: 4g