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Thursday, July 19, 2012

Enchilada Pasta

Once every couple of weeks I am forced to do a purge on the refrigerator, to use up odds and ends that have accumulated, because I hate wasting anything. We jokingly refer to these as the "Chopped Refrigerator Challenge". This week was pretty simple: green enchilada sauce, cream cheese, cheddar cheese, corn on the cob and roasted red peppers needed to be used up. I have been craving macaroni and cheese, so the choice was quite simple. All I needed to add was a can of black beans, some pasta and dinner was served !

Enchilada Pasta 
3 cups uncooked pasta (I used ziti)
1 tablespoon butter
1/2 cup milk
4 ounces cream cheese
1 cup shredded cheddar cheese
1/2 cup roasted red peppers, diced
1 1/2 cups green enchilada sauce
1 15 ounce can black beans, drained and rinsed
1 cup roasted corn kernels (or canned corn will do as well)
Crushed tortilla chips, for topping

Bring a large pot of salted water to boil. Add pasta, and cook until al dente. Rinse and set aside. In the same pot, melt butter. Add milk, cream cheese, cheese, and enchilada sauce and stir until cheese is melted and sauce is smooth. Stir pasta back into pan, and add beans and corn. Simmer over low heat until all ingredients are heated through. Serve topped with crushed tortilla chips.

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