2CupsShredded Cheese,We use Cheddar and Mozzarella
Melt the butter in a large pan over medium heat. Add the garlic to the melted butter, and stir for about 30 seconds. Add the flour and whisk until smooth, about 1-2 minutes.
Gradually pour the chicken broth into the pot while whisking constantly. Allow the broth to cook for about 2 minutes, until just slightly thickened.
Add the tortellini to the pan and bring to a boil. Cook for 4 minutes, stirring often to ensure all of the tortellini is cooked through.
Add the shredded chicken, buffalo sauce, ranch dressing, and 1 cup of the cheese to the pot and stir well. Top the tortellini mixture with the remaining cup of cheese, cover the pot with a lid for 2-3 minutes, until cheese is melted.
NOTE: For best results, I recommend using freshly shredded cheese right off of the blog instead of pre-shredded, it melts down much more smoothly.