Chicken Enchilada Tortellini Bake

why make this recipe

Chicken Enchilada Tortellini Bake is a delicious, simple dish that combines the flavors of classic enchiladas with the comfort of tortellini. It’s perfect for busy weeknights or when you want to impress guests without spending hours in the kitchen. This dish is not only tasty but also satisfying and filling, making it a favorite for families.

how to make Chicken Enchilada Tortellini Bake

Ingredients :

• 2 1/2 C of cooked chicken breast. I’ve included instructions below for slow cooking but you could use a rotisserie chicken, too.
• 2 9oz packages of refrigerated tortellini. I used Butoni Roasted Garlic and Cheese.
• 1 14.5 oz can of spicy red pepper diced tomatoes.
• 1 15oz can of all-natural enchilada sauce. I used url:1this brand.
• 1 1/2 C shredded Mexican Cheese (you can also use shredded cheddar)

Directions :

1. To Slow Cook the Chicken: If slow cooking the chicken, spray the inside of a slow cooker with cooking spray. Place two split chicken breasts (with the bones and skin – keeps it tender) in the slow cooker and sprinkle with salt, pepper, and ground chipotle pepper, if desired. Place 1/2 C chicken broth in the slow cooker, cover, and cook on low for 5-6 hours or until the chicken reaches an internal temperature of 165 degrees. Once the chicken is done cooking, remove it from the bones, remove the skin, and shred.
2. For using Rotisserie Chicken: Remove the skin from the rotisserie chicken. Pull the chicken breasts from the bones and shred with a fork.
3. Preheat oven to 400°F (200°C).
4. Cook the tortellini according to package directions. Once done cooking, drain and return to the pot.
5. Prepare the sauce. Place the enchilada sauce and the diced tomatoes into a blender and blend. You can also place these two items into a large bowl and blend with an immersion blender.
6. Prepare the tortellini bake. Add the chicken to the pot with the tortellini. Mix well. Then add the desired amount of sauce to the pot. I used about 3/4 of the sauce. The remaining sauce can be stored in an airtight container in the refrigerator for up to a week. Mix everything well and then pour into a 1.5 quart baking dish. Sprinkle with the shredded Mexican cheese.
7. Bake at 400°F (200°C) for 10 minutes.
8. After baking, if desired, turn on the broiler to high and broil for about 5 minutes to brown the cheese.

how to serve Chicken Enchilada Tortellini Bake

Serve Chicken Enchilada Tortellini Bake hot from the oven. It pairs well with a simple side salad or some tortilla chips. You can also add guacamole or sour cream on the side for extra flavor.

how to store Chicken Enchilada Tortellini Bake

To store leftovers, let the dish cool completely. Transfer any leftover tortellini bake to an airtight container and refrigerate. It will stay fresh for up to three days in the refrigerator. Reheat in the oven or microwave before serving again.

tips to make Chicken Enchilada Tortellini Bake

• Use a variety of tortellini to mix up the flavor.
• Add vegetables like bell peppers or corn for extra nutrition.
• For a spicier kick, use a hot enchilada sauce or add jalapeños.

variation

You can use different types of meat such as turkey or beef instead of chicken. Additionally, try using different cheeses to create a new flavor profile, like pepper jack for a spicy twist.

FAQs

Can I make this dish ahead of time?
Yes, you can prepare everything and assemble the bake before baking. Just cover and refrigerate it. Bake it when you’re ready to eat.

Can I freeze Chicken Enchilada Tortellini Bake?
Yes, you can freeze the prepared dish before baking. Just cover it well and freeze for up to a month. Thaw it overnight in the fridge before baking.

What can I substitute for tortellini?
You can use other types of pasta like penne or rotini if you can’t find tortellini. Just adjust the cooking time as needed.

Chicken Enchilada Tortellini Bake

A delicious fusion of classic enchiladas and comforting tortellini, perfect for busy weeknights or impressing guests.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 400

Ingredients Method Notes

Ingredients

  

For the Chicken

• 2.5 C cooked chicken breast Use rotisserie chicken or slow-cooked chicken for tenderness.

For the Tortellini Bake

• 2 9oz packages refrigerated tortellini I used Butoni Roasted Garlic and Cheese.
• 1 14.5 oz can spicy red pepper diced tomatoes
• 1 15 oz can all-natural enchilada sauce Use your preferred brand.
• 1.5 C shredded Mexican cheese You can also use shredded cheddar.

Method

 

Slow Cooking the Chicken

1. Spray the inside of a slow cooker with cooking spray. Place two split chicken breasts in the slow cooker and sprinkle with salt, pepper, and ground chipotle pepper, if desired.
2. Add 1/2 cup chicken broth, cover, and cook on low for 5-6 hours or until cooked through. Shred the chicken once it’s done.

Using Rotisserie Chicken

1. Remove skin from the rotisserie chicken and shred the chicken breasts.

Preparing the Bake

1. Preheat oven to 400°F (200°C).
2. Cook the tortellini according to package directions. Drain and return to the pot.
3. Blend the enchilada sauce and diced tomatoes in a blender or with an immersion blender.
4. Add shredded chicken and desired sauce to the tortellini, mix well, and pour into a 1.5 quart baking dish. Top with shredded cheese.
5. Bake for 10 minutes. Optionally, broil for 5 minutes to brown the cheese.

Notes

Pairs well with simple side salads or tortilla chips. Add guacamole or sour cream for extra flavor.