Southwestern Chicken Tortellini Casserole

makes 6 servings

4 cups cooked chicken, diced

1 9 oz. package of cheese-filled tortellini

3 Tablespoons extra virgin olive oil

2 cups broccoli flowerets

1 cup leaks, chopped

3 teaspoons all-purpose flour

3/4 cup milk

2/4 cup chicken broth

1 teaspoon ground cumin

3/4 cup shredded Monterrey Jack cheese

1/2 cup shredded Colby cheese

• Preheat oven to 325 degrees and spray a 9X13 Pyrex pan.
• Cook and drain tortellini as directed on package
• While the tortellini is cooking, heat a Tablespoon of extra virgin olive oil over medium-high heat.
• Cook broccoli, leaks, in oil for about 3 minutes, stirring frequently.
• Remove broccoli mix from skillet
• In the same skillet, cook flour and remaining 2 Tablespoons of extra virgin olive oil over low heat, stirring constantly until smooth.
• Stir in milk, broth and cumin then heat to boiling over medium heat stirring constantly.
• Remove from heat.
• Stir in chicken, Monterrey Jack cheese, tortellini and broccoli mixture.
• Spoon evenly into Pyrex pan.
• Bake uncovered for 30 minutes. Sprinkle with Colby cheese. Bake 5 minutes or until cheese is melted.