- 16 oz. cheese tortellini
- 1-2 chicken breasts, baked and cut into pieces
- 8 oz. chicken broth
- 4 oz. green chilies (canned)
- 3/4 cup sour cream
- 3/4 cup shredded cheddar or Monterrey jack cheese
- 3/4 cup shredded mozzarella cheese
Mix the Monterrey jack and mozzarella cheeses together. In a separate bowl, whisk together chicken broth, sour cream, and green chilies. Pour thawed tortellini into bottom of an 8x8 baking pan. Sprinkle half the cheese over tortellini. Scatter cubed chicken over the top. Pour sauce mixture over the chicken/tortellini/cheese and sprinkle remaining cheese over the top. Bake uncovered with tin foil at 375* for 15 minutes. Uncover and bake for an additional 15 minutes until bubble and golden brown around the edges.
