One Pot Enchilada Pasta
Are you looking for an easy dinner? Look no further than this one pot enchilada pasta. It’s simple - dump everything in the pot, place it on the stove, and let it simmer for 20 minutes. After 20 minutes you’re left with a uber delicious, cheesy, twist on a Mexican favorite. The best part is the clean up is quick!!
The secret to making this recipe incredibly easy is to use Mostly Made enchilada filling. The chicken and chicken int he filling are already cooked, chopped, and seasoned! Mostly Made is a company that pre-made fresh meal starters so that cooking dinner is easy and fun! The idea around the company began when the owner, Jillian McGary, had a sister-in-law diagnosed with Breast Cancer. Jillian would bring casseroles to the family but eventually they began taking over her freezer. She realized she could make just the filling, freeze it and still whip up a quick meal in a matter of minutes. Thus, Mostly Made was created!
Ingredients:
12-16 Oz pasta of your choice (I used Rotini shaped)
28 Oz can of red enchilada sauce
16 Oz can refried beans
1 package of Mostly Made enchilada filling
1 Bag of shredded peperjack cheese
2 Cups chicken broth
1 Cup water
Optional: 1 Cup of finely diced fresh or frozen bell peppers (if you want to add more veggies!)
Toppings of Choice: I used diced jalapeño peppers, tomatoes, avocado, and cilantro
Instructions
Combine enchilada sauce, refried beans, chicken broth, and water. Let it come to a boil
Once boiling, add in pasta noodles, (optional) bell peppers, and Mostly Made enchilada filling
Give the pot a good stir and then reduce heat to low/simmer and allow 20 minutes for pasta to cook. Stir occasionally to prevent sticking. (If liquid is getting low and pasta is still uncooked then add in another half to full cup of water)
Once pasta is done cooking then add shredded cheese on top and stir to combine
Add toppings of choice
Enjoy!
