Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, meatless enchilada pasta π. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
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. They're easy to make and they're perfect as leftover lunch the very next day.
Meatless Enchilada Pasta π is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Meatless Enchilada Pasta π is something which I’ve loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can cook meatless enchilada pasta π using 14 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Meatless Enchilada Pasta π:
- Make ready 1 box (16 ounce) your favorite pasta
- Get Salt for boiling water
- Get Olive oil (just enough to coat bottom of pan)
- Get 2 onions, chopped
- Prepare 1/2 green pepper, chopped
- Prepare 6 cloves garlic, minced
- Get 1/8 teaspoon black pepper
- Make ready 4 tablespoons taco seasoning mix
- Get 2 cans (10 ounce) red enchilada sauce
- Take 2 cans (10 ounce) Rotel diced tomatoes
- Get 1 can (4 ounce) diced green chilis
- Take 2 cans (14.5 ounce) low sodium chicken broth
- Get Sour cream
- Get Shredded Mexican cheddar cheese
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. Serve it with a green salad on the side and enjoy!
Steps to make Meatless Enchilada Pasta π:
- In a large pot heat some olive oil…..
- SautΓ© your onions and green pepper for several minutes……
- Add your minced garlic, sautΓ© 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, donβt 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 !! π€
- Top with sour cream and shredded Mexican cheese and enjoy π!!
I LOVE Mexican food, especially enchiladas, but I don't always have the time and dedication to make and roll individual enchiladas. With this enchilada pasta casserole, I can bypass the tedious work of rolling enchiladas, without sacrificing my craving for enchiladas. Enchiladas consist of a tortilla that is usually dipped in a chile-based sauce, then stuffed with various fillings such as cheese, meat, or fish. Today, there are countless versions of enchiladas. In northern Mexico's Sonora, they make them open-faced, topped with black olives and a red chile sauce, while.
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