Recipe: Santa Fe Chicken Tortellini Casserole

SANTA FE CHICKEN TORTELLINI CASSEROLE

9 ozs. cheese filled tortellini
3 tablespoon olive oil, divided use
2 cups broccoli flowerets
1/2 cup chopped onion
1 cup chopped red bell pepper
3 tablespoons flour
3/4 cup milk
3/4 cup chicken broth
1 teaspoon ground cumin
4 cups cut up cooked chicken
3/4 cup shredded Monterey Jack cheese
FOR TOPPING:
1/2 cup shredded Colby cheese
1/2 cup crushed tortilla chips

Heat oven to 325 degrees F. Grease a 3-quart casserole.

Cook and drain tortellini as directed on package; drain.

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 in remaining 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 prepared 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.

Makes 6-8 servings