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Home » Enchilada Pasta

Enchilada Pasta

July 17, 2015 by Debi 10 Comments

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I created this Enchilada Pasta because I didn’t really feel like cooking one night. So I went to some of my staples. And this turned out great! Delicious, easy to make, and so much fun!

Pasta with avocados and sauce.

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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

Enchilada Pasta by Life Currents The longest part of this recipe is waiting for the water to boil. Other than that, dinner’s ready in no time! And, it’s a dinner your family will love and ask for again and again.

I try to keep a large bag of tortellini in the freezer. So I thought I’d just make something with that. Maybe just top it with marinara.

Wait, I had a jar of Easy Enchilada Sauce  in the fridge. Well, to be honest, I almost always have some in the fridge. But, if you don’t have any already made, it only takes about 15 minutes to make. Check out the recipe here.

Then I thought I’d make it a little creamy by adding some sour cream. And, I tossed in whatever veggies were around. And you know what, it was excellent! So, I had to recreate it for you!

 

Enchilada Pasta by Life Currents The longest part of this recipe is waiting for the water to boil. Other than that, dinner’s ready in no time! And, it’s a dinner your family will love and ask for again and again.

It makes a great quick dinner, or if you’re planning ahead for lunches, it’s perfect for the desk jockey’s lunch. One bowl. Easy to eat. Delicious!

If making this ahead for tomorrow’s lunches, add a little extra enchilada sauce, because as the pasta sits it’ll absorb some of the moisture. So, I’d add about ¼ cup of enchilada sauce and maybe a tablespoon of sour cream.

No need to defrost the corn, the heat from the boiling water will heat it through. Just place the frozen corn at the bottom of your strainer (make sure the holes aren’t so big that the corn will just slide thorough). Then, once the pasta is done cooking, pour the boiling water over the corn and through the strainer. Voila! I do this method for frozen peas too when I’m making something like tuna noodle casserole.

 

I used a pesto cheese tortellini with white and green pasta, but use whatever cheese tortellini looks good from your store.

The longest part of this recipe is waiting for the water to boil. Other than that, dinner’s ready in no time! And, it’s a dinner your family will love and ask for again and again.

 

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Enchilada Pasta Recipe

Enchilada Pasta

Debi
Super easy to make family friendly Mexican-inspired pasta dinner
5 from 1 vote
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Prep Time 10 minutes mins
Cook Time 3 minutes mins
Total Time 13 minutes mins
Course Main Course, pasta
Cuisine American, Mexican
Servings 4 servings
Calories 137 kcal

Ingredients
  

  • 22 ounce cheese tortellini
  • 2 jarred roasted red peppers chopped
  • 4 ounce can diced green chiles
  • 1 cup frozen corn
  • 1 cup enchilada sauce
  • ¼ cup sour cream
  • 1 green onion chopped
  • ½ avocado diced

Instructions
 

  • In a large pot over medium heat, bring 6 quarts water to a boil. Once the water boils, add the tortellini, cooking according to package directions, usually about 3 minutes.
  • While you’re waiting for the water to boil, chop the red peppers, and place the frozen corn in bottom of the strainer.
  • Once the tortellini is cooked through, pour the boiling water over the corn through the strainer, and strain the cooked pasta. Place the drained pasta and corn back in the same large pot, and toss in the red pepper and green chiles. Gently mix in the enchilada sauce and the sour cream.
  • Serve, garnishing with chopped green onion and diced avocado.

Notes

Makes 4 – 8 servings depending on how hungry you are
For Printing: Find the recipe for the Easy Enchilada Sauce here: https://lifecurrentsblog.com/easy-enchilada-sauce/

Nutrition

Calories: 137kcalCarbohydrates: 18gProtein: 3gFat: 7gSaturated Fat: 2gCholesterol: 8mgSodium: 791mgPotassium: 290mgFiber: 4gSugar: 5gVitamin A: 655IUVitamin C: 15.8mgCalcium: 26mgIron: 0.9mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword dinner, enchilada, tortellini
Tried this recipe?Mention @LifeCurrents or tag #LifeCurrents!
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Filed Under: Lunch, Main Dish, Weeknight meals Tagged With: avocado, Cooking, corn, dinner, easy, enchilada sauce, Food, green chiles, green onions, Meatless Monday, Mexican, one pot, pasta, recipe, red pepper, sour cream, tortellini, vegetarian, weeknight

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about debi

ABOUT DEBI

Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read more...

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Reader Interactions

Comments

  1. Florian @ContentednessCooking.com

    July 17, 2015 at 12:21 pm

    This looks so good! Perfect summer food!

  2. culinaryginger

    July 17, 2015 at 5:04 pm

    This is a great way to clean out your fridge and pantry and you came up with a great meal, looks so good.

  3. justine @ Full Belly SIsters

    July 18, 2015 at 5:05 am

    Some of my favorite meals are created this way! This looks amazing 🙂

  4. What's On The List (@mickeydownunder)

    July 20, 2015 at 2:26 am

    What a healthy and delicious pasta with a bit of ole Debi! Pinned and shared!

  5. delphineefortin

    July 20, 2015 at 3:39 am

    A beautiful and colorful pasta dish! Looks very yummy too!

  6. April J Harris (@apriljharris)

    July 20, 2015 at 11:26 am

    This looks wonderful, Debi! I love all the wholesome ingredients and it sounds just scrumptious.

  7. Becca @ Amuse Your Bouche

    July 20, 2015 at 12:32 pm

    This is right up my street! I’ve made a similar recipe with plain spaghetti before, but using tortellini is absolute genius – even better! I’d put some grated cheese on top too, but then I am a bit of a cheese obsessive 😉

  8. Culinary Flavors

    July 24, 2015 at 9:38 pm

    First of all I love Mexican and second I love easy weekdays meals! So this is right up my alley!

  9. Debra @ Bowl Me Over

    July 27, 2015 at 2:28 pm

    Boy this caught my eye! Thanks again for sharing your recipe at Try a Bite Tuesdays – I’ll be featuring it this week….gotta love an easy weeknight meal, YUM!

  10. Healing Tomato

    July 27, 2015 at 4:34 pm

    I have never tried anything like these before. I have tried Enchiladas and Pastas but never Enchilada pasta. I will have to start keeping tortellinis in the freezer. The avocado is a very nice touch.

5 from 1 vote (1 rating without comment)

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Hi! I’m Debi, the girl behind Life Currents, where I write about mainly healthy vegetarian dishes with some great desserts and other goodies mixed in! Read More >>>

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