Santa Fe Chicken Tortellini Casserole

• 9 ounces cheese tortellini
• 1 tablespoon olive oil
• 2 cups broccoli florets
• 1/2 cup onions chopped
• 1 cup sweet red bell peppers chopped
• 3 tablespoons flour, all-purpose
• 2 tablespoons olive oil
• 3/4 cup chicken broth
• 3/4 cup milk
• 1 teaspoon cumin ground
• 1/4 teaspoon cayenne pepper
• 4 cups chicken cooked, cut up
• 3/4 cup monterey jack cheese shredded
• 1/2 cup colby cheese shredded
• 1/2 cup tortilla chips crushed

1. Heat oven to 325F (160C).
2. Cook and drain tortellini as directed on package.
3. While tortellini is cooking, grease 3 quart casserole.
4. Heat 1 tablespoon oil in a 10 inch skillet over medium high heat.
5. Cook broccoli, onion and bell pepper in oil for about 3 minutes, stirring frequently, until crisp-tender.
6. Remove broccoli mixture from skillet.
7. Cook flour and 2 tablespoons oil in same skillet over low heat, stirring constantly, until smooth.
8. Stir in milk, broth and cumin.
9. Heat to boiling over medium heat, stirring constantly; remove from heat.
10. Stir in chicken, Monterey Jack cheese, the tortellini and broccoli mixture.
11. Spoon tortellini mixture into casserole.
12. Bake uncovered 25 to 35 minutes or until bubbly.
13. During the last 5 minutes of baking, sprinkle with Colby cheese and tortilla chips; bake until cheese is melted.

olive oil, broccoli florets, onions, sweet red bell peppers, flour, olive oil, chicken broth, milk, cumin ground, cayenne pepper, chicken, colby cheese, tortilla chips

Taken from recipeland.com/recipe/v/santa-fe-chicken-tortellini-cas-39998 (may not work)