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Enchilada Tortellini Skillet

A one-pan fusion of cheese tortellini, enchilada sauce, chicken, and melted cheese for a bold, comforting dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Mexican-inspired
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb cheese tortellini refrigerated
  • 1 lb chicken breast or thighs boneless, skinless
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 0.5 tsp cumin
  • 0.5 tsp garlic powder
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 cups red enchilada sauce
  • 1 cup black beans drained and rinsed
  • 1 cup corn kernels
  • 1.5 cups shredded cheese Mexican blend or cheddar
  • 0.25 cup sour cream for topping
  • 0.25 cup fresh cilantro chopped

Equipment

  • Large skillet with lid
  • Cutting board
  • Knife
  • Wooden spoon

Method
 

  1. Heat olive oil in a large skillet over medium heat.
  2. Season and cook chicken until browned and cooked through. Remove and slice.
  3. Add enchilada sauce, beans, corn, and a splash of water to the skillet.
  4. Stir in tortellini, cover, and simmer until tender.
  5. Return chicken to skillet and mix well.
  6. Top with cheese, cover, and let melt.
  7. Finish with sour cream and cilantro before serving.

Notes

Use mild or spicy enchilada sauce depending on heat preference.