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Mar 26 / Amy

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 ;)

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

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

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!

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!

Noodles ready for some cheese!

When the noodles were finished simmering, one cup of shredded Colby Jack cheese gets added. Yum.

Cheesy!

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. ***

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