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1 standard-sized pkg (12oz?) three-cheese tortellini, fresh or frozen. you don't want any other type of tortellini as the italian-spice influence flavors will overpower the tex-mex result you are seeking.
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1 8oz can chili (your choice, hot/mild, beans/no beans, beef/chicken/turkey/other, I typically use mild beef chili with beans)
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1 8oz can enchilada sauce (again your choice, red/green, hot/mild I typically use mild red)
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1 8oz package shredded cheese, either colby/jack, 4 cheese mexican, or taco seasoned (avoid pure cheddar because it has poor melting qualities, I vary which of the three I use they all work well. I also don't usually use low-fat cheeses or low-fat anything, but if you have health concerns a low fat Colby/Jack or other variety would probably work fine. If you would like to add a little zing without overpowering it with heat as hot enchilada sauce or chili might do use about two cups of shredded PepperJack cheese)
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1/2 large yellow onion, finely diced (optional, I don't use the onions very often. )
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