Cheesy Enchilada Pasta Skillet
Whip up bold, saucy Tex-Mex flavor in just 30 minutes with this one-pan cheesy enchilada pasta skillet! It's the perfect quick and cozy weeknight dinner—no extra dishes, all the flavor. Top it off with your favorite enchilada fixings like sour cream, avocado, jalapeños, or fresh cilantro for a personal touch!
Servings:4 servings
Ingredients
- 1 cup dry orzo pasta
- 2 cups low sodium chicken broth, (sub vegetable broth for vegetarian)
- 2 15-ounce cans mild or medium red enchilada sauce
- 1 15-ounce can yellow corn, drained and rinsed
- 1 15-ounce can black beans, drained and rinsed
- 1 tablespoon taco seasoning
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt, or to taste
- ½ cup shredded Mexican-blend cheese
- optional toppings: avocado, tomatoes, chopped cilantro, olives, sour cream, salsa
Instructions
- First, get out the pot that you want to cook in. I like a dutch oven or deep cast iron with a lid. Next, combine the orzo, broth, enchilada sauce, corn, beans, and seasonings together and stir to combine.
- Add the lid and cook the enchilada skillet dish over medium-low heat for 20-25 minutes, or until the liquid is absorbed and the orzo is tender.
- Uncover the dish, give it a stir, and sprinkle the cheese on top. Cover the dish up again and allow it to cook 1-2 minutes or until the cheese is melted.
- Add any desired toppings and serve.
Notes
Leftovers: Any enchilada orzo skillet leftovers will keep in the fridge for up to 5 days.
- Store toppings separately from the orzo dish in the refrigerator.
- Let a hot dish like this cool to room temperature before putting away any leftovers.
Nutrition
Calories: 214 kcal, Carbohydrates: 31 g, Protein: 11 g, Fat: 5 g, Saturated Fat: 3 g, Cholesterol: 13 mg, Sodium: 780 mg, Potassium: 218 mg, Fiber: 2 g, Sugar: 2 g, Vitamin A: 309 IU, Vitamin C: 1 mg, Calcium: 112 mg, Iron: 1 mg
