Avoid Meatless Enchilada Pasta 🍝 for cheap. This healthy one-pot enchilada pasta is quick, easy, and ready to rock your plate! It's no surprise that I'm head over heels in love with creating Mexican-insipired dishes. It's a party on a plate and ALL my favorite foods are invited!
Enchilada stuffed pasta shells is a gather-everyone-in-the-kitchen dish for the entire family, where even little hands can help stuff the shells or arrange them in the pan (just make sure the filling isn't too hot). This super creamy and flavorful Vegetarian Enchilada Pasta is super fast and uses only one skillet for easy clean up! With this enchilada pasta casserole, I can bypass the tedious work of rolling enchiladas, without sacrificing my craving for enchiladas. You succeed boiling blanch Meatless Enchilada Pasta 🍝 working 14 prescription so 10 than. Here you are manage.
method of Meatless Enchilada Pasta 🍝
- use 1 box (16 ounce) of your favorite pasta.
- Prepare of Salt for boiling water.
- Prepare of Olive oil (just enough to coat bottom of pan).
- then 2 of onions, chopped.
- give 1/2 of green pepper, chopped.
- You need 6 cloves of garlic, minced.
- use 1/8 teaspoon of black pepper.
- a little 4 tablespoons of taco seasoning mix.
- add 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.
- Prepare 2 cans (14.5 ounce) of low sodium chicken broth.
- add of Sour cream.
- then of Shredded Mexican cheddar cheese.
It's like a deconstructed enchilada in a casserole where all of the beef, cheese, and sauce is freely flowing throughout a casserole dish, weaved in between egg noodles for a little pasta flair. Stir the black beans and the remaining mixture sauce into the pasta; pour into the prepared baking dish. The easiest, creamiest enchilada pasta ever. Even the pasta gets cooked right in the crockpot!
Meatless Enchilada Pasta 🍝 prescription
- 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 😉!!.
Now that we are finally in December and gearing up for the rest of the holidays, I figured we all needed a break from that Turkey Day comfort food and go a completely different direction to of course, Mexican food. This Vegetarian Fajita Pasta is an amazing entirely vegan and gluten free Mexican inspired dish. Made with a creamy and spicy Enchilada sauce, and full of fresh vegetables. Comfort food that you can easily customize to your taste. Mexican food is always at the center to my heart.