Bake Chicken Enchilada Tortellini Recipe

In the world of comfort food, few dishes manage to surprise and delight like a creative fusion that blends familiar flavors with unexpected twists. Enter Baked Chicken Enchilada Tortellini—a dish that masterfully combines the rich, cheesy goodness of classic Italian tortellini with the bold, smoky, and spicy notes of a traditional chicken enchilada. This hearty casserole takes your taste buds on a journey where two beloved cuisines collide, creating an irresistible and deeply satisfying meal perfect for family dinners, casual get-togethers, or any occasion that calls for something comforting yet exciting.

At its core, this dish is a celebration of flavor layering. Tender cheese-filled tortellini melds with shredded chicken coated in enchilada sauce, melded together with melted cheese, creamy spices, and just the right hint of heat. The whole ensemble is baked until bubbly and golden, creating crispy edges that contrast beautifully with the luscious, saucy interior. It’s a one-dish wonder that requires minimal fuss but delivers maximum flavor and satisfaction.

This recipe is perfect for those who love enchiladas but want to switch up their dinner routine, or Italian food lovers looking for a fresh way to enjoy pasta. It’s accessible enough for cooks of all levels, yet flexible enough to customize with your favorite toppings, cheeses, or spice levels. Whether you’re making a weeknight meal or planning a crowd-pleasing potluck dish, this baked chicken enchilada tortellini will quickly become a go-to recipe in your kitchen repertoire.

In this comprehensive guide, we’ll walk you through every step—from selecting the perfect tortellini, making a homemade enchilada sauce or choosing the best store-bought version, preparing tender shredded chicken, layering and assembling the casserole, to baking it to cheesy, crispy perfection. We’ll also share tips for ingredient substitutions, dietary adaptations, pairing suggestions, and how to store and reheat leftovers.

Beyond the kitchen, we’ll explore the origins of both enchiladas and tortellini, diving into the culinary traditions that inspired this fusion masterpiece. This dish is more than just food—it’s a celebration of cultural creativity and the joy of combining flavors in new and delicious ways.

So, ready your favorite baking dish, gather your ingredients, and get ready for a flavor-packed adventure with baked chicken enchilada tortellini—comfort food redefined with a twist.

Detailed Step-by-Step Instructions: Baked Chicken Enchilada Tortellini

Ingredients Checklist

Make sure you have everything ready:

For the Chicken:

• 2 large boneless, skinless chicken breasts (or thighs)

• 1 tablespoon olive oil

• 1 teaspoon chili powder

• 1 teaspoon cumin

• 1 teaspoon garlic powder

• Salt and pepper to taste

For the Enchilada Sauce:

• 2 cups red enchilada sauce (store-bought or homemade)

• 1/2 cup tomato sauce or crushed tomatoes

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon cayenne pepper (optional, for heat)

For the Tortellini:

• 1 package (about 9 ounces) refrigerated cheese tortellini (or fresh frozen)

For the Cheese Mixture and Topping:

• 1 cup shredded Monterey Jack cheese

• 1 cup shredded cheddar cheese

• 1 cup shredded mozzarella cheese

• 1/2 cup sour cream (optional for creaminess)

• 1/4 cup chopped fresh cilantro or green onions (optional, for garnish)

Step 1: Prepare the Chicken

Season the Chicken

• Pat chicken dry with paper towels.

• Rub evenly with olive oil.

• Mix chili powder, cumin, garlic powder, salt, and pepper in a small bowl.

• Coat the chicken breasts with the seasoning mixture on all sides.

Cook the Chicken

• Heat a large skillet over medium-high heat.

• Add chicken breasts and cook for about 6 minutes per side, or until the internal temperature reaches 165°F (74°C).

• Remove chicken and let it rest for 5 minutes.

• Shred the chicken finely using two forks or chop it into bite-sized pieces.

Pro Tip: You can use a rotisserie chicken or pre-cooked shredded chicken for a shortcut.

Step 2: Prepare the Enchilada Sauce

Combine Ingredients

• In a medium saucepan, combine the red enchilada sauce, tomato sauce, smoked paprika, and cayenne pepper.

• Heat gently over medium-low heat, stirring occasionally, until warmed through.

• Adjust seasoning to taste.

Flavor Tip: Add a splash of lime juice or a pinch of sugar to balance acidity if desired.

Step 3: Cook the Tortellini

Boil the Pasta

• Bring a large pot of salted water to a boil.

• Add tortellini and cook according to package instructions (usually 3–5 minutes) until just al dente.

• Drain and set aside.

Salted Water Tip: Properly salted water enhances the pasta’s flavor.

Step 4: Mix the Filling

Combine Chicken and Sauce

• In a large bowl, combine shredded chicken with 1 ½ cups of the enchilada sauce.

• Add sour cream if using and mix well.

• Stir in half of each cheese (Monterey Jack, cheddar, and mozzarella).

Step 5: Assemble the Casserole

Layer the Ingredients

• Preheat oven to 375°F (190°C).

• In a greased 9×13-inch baking dish, spread a thin layer of enchilada sauce on the bottom.

• Add half of the cooked tortellini in an even layer.

• Spread half the chicken mixture over the tortellini.

• Repeat with remaining tortellini and chicken mixture.

• Pour the remaining enchilada sauce evenly over the top.

Top with Cheese

• Sprinkle the remaining shredded cheese evenly over the casserole.

Step 6: Bake

• Cover the baking dish loosely with foil.

• Bake in the preheated oven for 20 minutes.

• Remove foil and bake for an additional 10-15 minutes until cheese is melted and bubbly and edges start to brown.

Step 7: Garnish and Serve

• Remove from oven and let cool for 5 minutes.

• Garnish with chopped cilantro or green onions.

• Serve warm with optional sides like guacamole, salsa, or sour cream.

Optional Tips & Variations

• Vegetarian: Replace chicken with sautéed bell peppers, onions, and black beans.

• Spice Level: Add diced jalapeños or hot sauce to the filling for extra heat.

• Cheese Swap: Use pepper jack cheese for a spicy kick.

• Creamier Texture: Add a splash of heavy cream to the sauce mixture.