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1
Heat oven to 325F (160C).
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2
Cook and drain tortellini as directed on package.
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3
While tortellini is cooking, grease 3 quart casserole.
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4
Heat 1 tablespoon oil in a 10 inch skillet over medium high heat.
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5
Cook broccoli, onion and bell pepper in oil for about 3 minutes, stirring frequently, until crisp-tender.
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6
Remove broccoli mixture from skillet.
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7
Cook flour and 2 tablespoons oil in same skillet over low heat, stirring constantly, until smooth.
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8
Stir in milk, broth and cumin.
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9
Heat to boiling over medium heat, stirring constantly; remove from heat.
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10
Stir in chicken, Monterey Jack cheese, the tortellini and broccoli mixture.
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11
Spoon tortellini mixture into casserole.
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12
Bake uncovered 25 to 35 minutes or until bubbly.
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13
During the last 5 minutes of baking, sprinkle with Colby cheese and tortilla chips; bake until cheese is melted.
