Santa Fe Chicken Tortellini Casserole 

Santa Fe Chicken Tortellini Casserole - Escaping The Mouse - ETM-1000
1 package (9 oz) refrigerated cheese-filled tortellini
3 tablespoons olive or vegetable oil
2 cups broccoli flowerets
1 medium onion, chopped (1/2 cup)
1 medium red bell pepper, chopped (1 cup)
3 tablespoons all-purpose flour
3/4 cup milk
3/4 cup chicken broth
1 teaspoon ground cumin
4 cups cut-up cooked chicken
3/4 cup shredded Monterey Jack cheese (3 oz)
1/2 cup shredded Colby cheese (2 oz)
1/2 cup crushed tortilla chips, if desired
1. Heat oven to 325°F. Spray 3-quart casserole with cooking spray.
2. Cook and drain tortellini as directed on package.
3. Meanwhile, in 10-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Cook broccoli, onion and bell pepper in oil about 3 minutes, stirring frequently, until crisp-tender. Remove broccoli mixture from skillet.
4. In same skillet, cook flour and remaining 2 tablespoons oil over low heat, stirring constantly, until smooth. Stir in milk, broth and cumin. Heat to boiling over medium heat, stirring constantly; remove from heat. Stir in chicken, Monterey Jack cheese, tortellini and broccoli mixture. Spoon into casserole.
5. Bake uncovered 30 minutes. Sprinkle with Colby cheese and tortilla chips. Bake 5 minutes longer or until casserole is hot in center and cheese is melted.