Enchilada Pasta

Every once in awhile, I try a recipe on my own.  I create something and it works out.  Or I change things around and find out how to make it work.

A few weeks ago I was walking through the grocery store and found myself finding cheese-filled tortellini.  It looked appealing.  I came home and looked around the cupboard for something to combine it with, something that would make it delicious.

I came across my enchilada sauce.  I firmly believe Frontera Enchilada Sauce is the bestest.  And, they recently changed their packaging.  Instead of coming in a jar, it now comes in a bag!  This is great, unless you can’t quite find it in the grocery store!  Luckily, I’ve found it and I did a low, quick and easy version of Enchilada Pasta.

I tried eating it warm and wasn’t that impressed.  I wasn’t even going to share it with you.  But, for lunch today, I ate the leftovers (and since I don’t have a microwave) cold.  And I loved it as a pasta salad, instead of as a main dish.  It was delicious.  I have a few changes I’d like to try to change things up in the future: adding chicken, trying to mix the enchilada sauce with sour cream to make it creamier, perhaps adding in some taco seasoning… For now, though, you might enjoy it as well!

Quick and Easy Enchilada Pasta

1 pkg cheese tortellini

1/3 c frozen roasted corn

1 pouch Frontera Enchilada Sauce

1 c shredded cheese

Make tortellini as directed by package.  Drain, and mix in corn, cheese, and Enchilada sauce.  Chill for at least 4 hours to allow the flavors to meld

 

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