Humphrey’s Skillet Enchilada Pasta
"All the flavors of enchiladas in pasta form. For all you pasta lovers, this is pretty good."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (161.9 g)
- Calories 439
- Total Fat - 30.6 g
- Saturated Fat - 12.1 g
- Cholesterol - 62.2 mg
- Sodium - 1064.4 mg
- Total Carbohydrate - 24.3 g
- Dietary Fiber - 2.6 g
- Sugars - 2.8 g
- Protein - 16.3 g
- Calcium - 195.8 mg
- Iron - 1.3 mg
- Vitamin C - 1.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Bring a large pot of water to boil. Cook pasta according to the package directions. Drain and set aside.
Step 2
In a large skillet, over medium heat, cook the Italian sausage with the granulated onion until no longer pink. Once the meat is cooked through, drain off some of the excess fat and mix in the garlic. Cook until fragrant, about 30 seconds. Mix in the marinara, enchilada sauce and taco seasoning and let simmer over medium heat for about 5 minutes.
Step 3
Stir in the cooked pasta, cream cheese, 1/2 cup shredded cheese, sour cream and olives and continue stirring until the cream cheese is melted and the sauce is well blended.
Step 4
Top with 1 cup shredded cheese and cover on low until melted. Serve with more sour cream and salsa if desired.
Tips
No special items needed.
0 Reviews
You'll Also Love
