Creamy Enchilada Pasta
This Creamy Enchilada Pasta combines the zest of enchiladas with the heartiness of pasta, offering a fantastic fusion that's easy to prepare.
Ingredients
Main Ingredients
- fettuccine pasta
- ground beef or shredded chicken
- olive oil
- onion
- garlic
- bell pepper
- red enchilada sauce
- sour cream
- shredded cheese
- cumin
- chili powder
- salt and pepper
Instructions
Steps
- Bring salted water to a boil in a large pot. Add fettuccine pasta and cook as per package instructions. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Add chopped onions and garlic, cook until translucent.
- Add ground beef or chicken to the skillet. Cook thoroughly, breaking it up with a spoon.
- Add diced bell pepper, cumin, chili powder, salt, and pepper. Stir and cook until pepper softens.
- Stir in enchilada sauce and sour cream, simmer until thickened.
- Add cooked pasta and shredded cheese to the skillet, stir until cheese melts and pasta is coated.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Add a splash of cream when reheating for added creaminess.