Enchilada Pasta
Cooked in one pot, this meal is hearty and serves a lot, but it is guaranteed that there will not be any left. Perfect for a busy weeknight, this meal is full of all the flavors found in enchiladas and topped with fresh cilantro and other toppings.
Equipment
- 2 large pots
- 1 knife
- 1 Large spoon
Ingredients
- 2 cups chicken, cooked and cubed or 1 lb. ground beef
- 1 yellow pepper, diced
- 1 red pepper, diced
- 2 tsp. garlic, minced
- 1 onion, chopped
- 1 can chopped green chiles
- 1 packet packet taco seasoning or 2 Tbsp. homemade taco seasoning
- 2 10 oz. cans enchilada sauce
- 1 14.5 oz. can chicken or beef broth
- 1 can diced tomatoes or Rotel
- 1 box elbow macaroni or ziti pasta
- 1/2 cup sour cream
- q/w cup cheddar cheese
- 1 cup frozen corn kernels Optional
- 1 can black beans, rinsed and drained Optional
- Toppings: sour cream, black olives, avocado, green onions, cilantro
Instructions
- Boil the elbows in salted water and drain. In order to make these starch resistant, prepare the pasta 24 hours before it is needed and store in the refrigerator.
- If using ground beef, brown the ground beef and drain the grease. If you are using cooked chicken, don't add it yet. See instructions below as to when to add the chicken.
- Saute onions, garlic, red pepper and yellow pepper in olive oil until onions are translucent and peppers are soft.
- Add green chiles and taco seasoning. Stir and cook for 3 minutes.
- Add enchilada sauce and broth. Bring to a boil.
- Stir in the macaroni. Turn the heat to low. Stir and cover. Simmer for 10-12 minutes, stirring halfway through.
- Remove from heat and stir in the sour cream and 1/2 cup of cheese.
- At this point, you can add the corn and beans, but if you are keeping it more low-carb, you can omit these items because they are not low-carb orKeto-friendly.
- If you are using cooked chicken, stir that in now.
- Sprinkle the remaining cheese on top and cover until the cheese is melted.
- Garnish with black olives, green onions and cilantro