Meatless Enchilada Pasta 🍝. Whether you're vegetarian or just searching for more dinner options that are meatless, pasta is always a great answer. 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.

This Lean Body Enchilada Pasta is trav. Looking for a quick and delicious meal prep recipe? This Lean Body Enchilada Pasta is travel friendly, has just enough kick, and is PACKED with protein! You can cook Meatless Enchilada Pasta 🍝 using 14 ingredients and 10 steps. Here is how you cook it.

Ingredients of Meatless Enchilada Pasta 🍝

It's 1 box (16 ounce) of your favorite pasta.
You need of Salt for boiling water.
Prepare of Olive oil (just enough to coat bottom of pan).
Prepare 2 of onions, chopped.
Prepare 1/2 of green pepper, chopped.
Prepare 6 cloves of garlic, minced.
Prepare 1/8 teaspoon of black pepper.
You need 4 tablespoons of taco seasoning mix.
You need 2 cans (10 ounce) of red enchilada sauce.
It's 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.
It's of Sour cream.
You need of Shredded Mexican cheddar cheese.

Chicken enchilada pasta is a quick skillet dish flavored with a thick and rich homemade enchilada sauce. This is a super easy, quick fix for dinner. Bring your pasta to the next level with lentil enchilada sauce! Jam-packed with flavor and plant-based protein, this will be your new favorite entree!

Meatless Enchilada Pasta 🍝 step by step

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 😉!!.

While pasta is cooking, move onto the sauce. Pour enchilada sauce evenly over tortillas. Sprinkle remaining cheese blend evenly over top. Gwenaelle Le Cochennec. 🍝Easy Recipes. 🍽️Kitchen Hacks. 🍞Baking Projects. It happens to be my specialty!