Enchilada Pasta

Servings 4
Calories 137 kcal
Author Debi

Ingredients

  • 22 ounce bag 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

  1. 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.
  2. While you’re waiting for the water to boil, chop the red peppers, and place the frozen corn in bottom of the strainer.
  3. 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.
  4. Serve, garnishing with chopped green onion and diced avocado.

Recipe Notes

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

Nutrition Facts
Enchilada Pasta
Amount Per Serving
Calories 137 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 8mg3%
Sodium 791mg34%
Potassium 290mg8%
Carbohydrates 18g6%
Fiber 4g17%
Sugar 5g6%
Protein 3g6%
Vitamin A 655IU13%
Vitamin C 15.8mg19%
Calcium 26mg3%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.