Recipe 10: One Pan Enchilada Pasta
Clearly, from the recipes I’ve tried to date, I love one pan recipes. When I saw the One Pan Enchilada Pasta recipe, I knew I had to try it!
Standard ingredient shot 😉
I liked that this recipe used ground turkey, instead of beef. I thought it was a nice change of pace with the chicken and beef recipes we’ve tried. I started off browning the meat, cooking it all the way.
Brownin’ it
Then I added the taco seasoning, because I didn’t get the already taco-seasoned turkey like the recipe author did when she made her meal.
Seasoning the meat
Once the seasoning was mixed in well, I added the two cans of enchilada sauce, chicken broth, and the rotini noodles.
Ready to simmer!
After the liquid came to a boil, I reduced the temp and let it simmer for around 15 minutes. The recipe then has you remove the lid and let it sit for another 5 minutes uncovered.
Noodles ready for some cheese!
When the noodles were finished simmering, one cup of shredded Colby Jack cheese gets added. Yum.
Cheesy!
Mixed it up, added a little more cheese (since the recipe calls for 2 cups), and then served it immediately. This would be good to pair with a nice salad of your choosing.
Verdict:
This recipe will be mixed into the go-to recipes for sure!
Our ratings:
Amy – 4.5 out of 5 stars. The ease of this recipe made me happy, and the taste even happier. We don’t do enchiladas often, but this pasta was delicious. I may or may not have eaten the leftovers for lunch the next day, and dinner the day after. Delicious!
Josh – 4.5 out of 5 stars. Josh enjoyed it, and if I recall correctly, had seconds while we were eating. He said he’d definitely be down for having this recipe again.
*** To view all of the posts in the 2016 recipe series, click here. To view the spreadsheet of all recipes and links to posts, click here. ***
