Looking for a hearty and delicious dinner that’s ready in less than 30 minutes?
Look no further! Chicken Enchilada Tortellini is a fantastic one-pan meal that combines the creamy goodness of cheese, the zesty kick of enchilada sauce, and the tender comfort of tortellini.
Perfect for busy weeknights or a casual family dinner, this recipe is both simple and satisfying.
Ingredients
- 1 lb of chicken breast: Cubed for quick cooking.
- Olive oil: For sautéing the chicken.
- 1/2 tsp salt and pepper: To season the chicken.
- 2 tsp chili powder: Adds a warm, spicy flavor.
- 1 tsp each cumin, dried cilantro, onion powder: For a blend of savory spices.
- 1 TBSP minced garlic: Gives a fragrant, aromatic touch.
- 1 19oz bag of frozen tortellini: The star of the dish, providing a delicious, cheesy bite.
- 1 10oz can of mild enchilada sauce: Brings a rich, tangy flavor.
- 1 10oz can of Rotel (Mexican Style Lime & Cilantro): Adds a zesty, citrusy twist.
- 1 cup shredded Monterey Jack cheese: For melty, gooey goodness.
- Sour cream: To garnish and add a creamy finish.
Instructions
- Prep the Chicken: Start by cutting your chicken breast into bite-sized cubes. Heat a large skillet over medium-high heat and add a splash of olive oil. Once the oil is hot, add the chicken cubes.
- Season the Chicken: Sprinkle the chicken with salt, pepper, chili powder, cumin, dried cilantro, and onion powder. Stir well to coat the chicken with the spices. Cook until the chicken is fully cooked through, about 5-7 minutes.
- Add Garlic: Once the chicken is cooked, stir in the minced garlic. Cook for an additional 1-2 minutes until the garlic is fragrant but not burnt.
- Mix in Sauces and Tortellini: Pour the enchilada sauce and Rotel into the skillet with the chicken. Stir to combine. Then, add the frozen tortellini. Bring the mixture to a boil, then reduce the heat to medium-low.
- Simmer: Cover the skillet with a lid and let it simmer for about 5 minutes. Stir halfway through to prevent the tortellini from sticking to the skillet.
- Melt the Cheese: Once the tortellini is cooked, give everything a good stir. Sprinkle the shredded Monterey Jack cheese on top. Cover the skillet again or place it under the broiler for a couple of minutes, just until the cheese is melted and bubbly.
- Garnish and Serve: Top your Chicken Enchilada Tortellini with fresh cilantro and a dollop of sour cream. Serve hot and enjoy the creamy, cheesy goodness!
Tips
- For Extra Flavor: You can add a squeeze of lime juice over the top before serving for an extra pop of freshness.
- Vegetable Add-ins: Feel free to toss in some chopped bell peppers or onions with the chicken for added texture and flavor.
- Storage: This dish keeps well in the fridge for up to 3 days. Reheat gently on the stove to avoid overcooking the tortellini.
Let me know how this turns out for you! It’s a fantastic dish that’s sure to become a family favorite.
Enjoy your meal!