One-Pan Enchilada Tortellini Skillet
Servings: 4
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 (15-ounce) can Hatch Red Enchilada Sauce
- 1 cup gluten-free chicken or vegetable broth
- Kosher or fine sea salt and black pepper to taste
- 1 (9-ounce) package gluten-free cheese tortellini
- 2 cups shredded cheese of choice
Optional garnishes:
- Chopped tomatoes cilantro, sliced green onions, sliced jalapenos, sour cream
Instructions
- Preheat a large, oven-safe skillet over medium heat and add olive oil.
- Add onion and cook 3–4 minutes until soft. Stir in garlic and cook 30 seconds.
- Pour in the enchilada sauce and broth. Bring to a simmer. Let the sauce simmer uncovered for about 10–12 minutes to slightly thicken and develop flavor. Add salt and pepper to taste.
- Stir in the tortellini, nestling them into the sauce. Spoon sauce over the tortellini if needed. Cover and cook 3 minutes, just until the tortellini are heated through and tender. Sprinkle cheese over the top, cover, and cook 2–3 minutes more until melted.
- Garnish as desired and serve hot.
Nutrition
Calories: 216kcal | Carbohydrates: 5g | Protein: 13g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 44mg | Sodium: 353mg | Potassium: 89mg | Fiber: 1g | Sugar: 2g | Vitamin A: 379IU | Vitamin C: 3mg | Calcium: 292mg | Iron: 0.3mg
