INGREDIENTS
2 1/2 cups
cooked chicken breast. I’ve included instructions below for slow cooking but you could use a rotisserie chicken, too.
2 9 ounce packages
of refrigerated tortellini. I used Butoni Roasted Garlic and Cheese.
1 14.5 ounce can
of spicy red pepper diced tomatoes
1 15 ounce can
of all natural enchilada sauce. I used [url:1]this[/url] brand.
1 1/2 cups
shredded Mexican Cheese (you can also used shredded cheddar)