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.
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/