Enchilada Tortellini Skillet

If you are looking for a quick evening meal packed with flavor then this is the dish for you! This meal was on the table in around 20 minutes with minimal clean up after.

Ingredients:

28 ounce enchilada sauce

20 oz cheese tortellini

2 bell peppers diced

2 cups frozen/fresh corn

1 tablespoon taco seasoning

1 cup shredded Mexican cheese blend plus more for toppings

Optional: scallions, plain nonfat Greek yogurt, sour cream, cilantro, etc…

Directions:

1. Bring a large pot of salted water to a boil.
2. Meanwhile add bell peppers and corn to a large skillet/Dutch oven and begin to cook on medium. Add taco seasoning and stir occasionally.
3. Once the water begins to boil add the tortellini to the boiling water and cook according to package directions.
4. Add the enchilada sauce to the pepper and corn mixture and stir to combine.
5. Drain and add the tortellini to the sauce mixture.
6. Reduce heat to low.
7. Add 1 cup of shredded cheese and mix it in.
8. Serve.
9. Top with additional cheese, Greek yogurt/sour cream, cilantro, scallions, etc…