Meatless Enchilada Pasta 🍝. Keto Low Carb Chicken Enchilada Casserole. Enchilada Pasta - All the flavors of cheesy enchiladas are tossed together in this quick and easy pasta dish! Pasta dishes are a staple in our house.
So when I found this Enchilada Pasta, I just couldn't pass up trying it out myself.
Enchiladas are my absolute favorite way to enjoy Mexican-American food.
For this Enchilada Pasta, the flour tortilla is replaced with penne noodles that literally soak up all the sauce.
You can have Meatless Enchilada Pasta 🍝 using 14 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Meatless Enchilada Pasta 🍝
- Prepare 1 box (16 ounce) of your favorite pasta.
- Prepare of Salt for boiling water.
- It's of Olive oil (just enough to coat bottom of pan).
- Prepare 2 of onions, chopped.
- It's 1/2 of green pepper, chopped.
- It's 6 cloves of garlic, minced.
- Prepare 1/8 teaspoon of black pepper.
- You need 4 tablespoons of taco seasoning mix.
- You need 2 cans (10 ounce) of red enchilada sauce.
- You need 2 cans (10 ounce) of Rotel diced tomatoes.
- Prepare 1 can (4 ounce) of diced green chilis.
- You need 2 cans (14.5 ounce) of low sodium chicken broth.
- It's of Sour cream.
- Prepare of Shredded Mexican cheddar cheese.
Chicken enchilada pasta is a quick skillet dish flavored with a thick and rich homemade enchilada sauce. This is a super easy, quick fix for dinner. I made the basic version with just chicken, pasta, sauce, and cheese, but you could get really creative with the add-ins. I LOVE Mexican food, especially enchiladas, but I don't always have the time and dedication to make and roll individual enchiladas.
Meatless Enchilada Pasta 🍝 Langkah-langkah
- In a large pot heat some olive oil......
- Sauté your onions and green pepper for several minutes.......
- Add your minced garlic, sauté for several more minutes.......
- Now add in your black pepper, taco seasoning mix, red enchilada sauce, Rotel diced tomatoes, diced green chilis and chicken broth, heat to boiling.......
- Reduce heat and cover pot.......
- Continue to cook on low heat for 40 minutes, stirring occasionally.......
- Meanwhile boil your pasta, don’t forget to salt your water!!.
- Boil pasta until al dente, drain then add to enchilada sauce mixture......
- Mix thoroughly......Let pasta stand for several minutes before serving, the longer it stands the thicker the sauce gets !! 🤗.
- Top with sour cream and shredded Mexican cheese and enjoy 😉!!.
With this enchilada pasta casserole, I can bypass the tedious work of rolling enchiladas, without sacrificing my craving for enchiladas. Add the beef to your skillet and cook on medium until it has browned. This enchilada pasta is great loaded up with toppings as well. Our favorites are sliced avocado and tomatoes. I love the flavor addition of cilantro too!
