Tortellini? Enchiladas? Yes, Please!

Okay, real talk: Have you ever stared at a pack of tortellini and thought, “What if I made it even more delicious?” Like, what if I turned it into a cheesy, saucy, beefy, enchilada dream? Yeah, I went there.

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Alright, listen up! You’re gonna need:
– 9 oz cheese tortellini (fresh or frozen, whatever floats your boat)
– 1 lb ground beef (or turkey, or whatever meat you like)
– 1 (10 oz) can enchilada sauce (I’m a red kinda girl, but green’s cool too)
– 1 cup shredded mozzarella cheese (because more cheese is always better)
– 1 cup shredded cheddar cheese
– ¼ cup sour cream (kinda optional but… do you really wanna skip it?!)

You got all that? Perfect! Now, if you’re like me and tend to forget something while shopping… just grab extra cheese. Always.

So Here’s Why I Make This Constantly

Okay, story time. So, I was having one of those days where nothing was going right. Like, I couldn’t find my favorite spatula, and I spilled coffee everywhere (ugh!). I needed comfort food, ya know? That’s when I stumbled upon this recipe. I had some tortellini in the fridge and a can of enchilada sauce just sitting there. Like, what is that?! It was begging to be used!

I threw everything together, literally just tossed it in a pan and crossed my fingers. And OMG, when I took that first bite, it was like a food hug. I mean, cheesy, saucy, and just warm—pure bliss! Now, it’s in my regular dinner rotation… and my friends put in requests for it like it’s some five-star dish. 😂

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

(Another beautiful shot because we can’t get enough!)

Here’s a slightly different angle of my tortellini masterpiece, complete with some cheese drips—because who doesn’t love a little cheese drama?

The One Trick That Changes Everything

Listen closely: don’t overcook your tortellini. Seriously. Cook it until it’s just al dente, like just a minute shy of what the package says. It’ll soak up all that enchilada sauce goodness later, and if you cook it too long, it can turn mushy! Nobody wants that!

Don’t Mess This Up (My Top Tips)

1. Check the sauce: If you’re feeling wild, mix in some spices—cumin, cayenne, whatever you like.
2. Layer it right: When you’re assembling, put a bit of sauce on the bottom of the pan so it doesn’t stick. Seriously, trust me on this.
3. Baked cheese is life: I like to sprinkle a little extra cheese on top before baking to make it all ooey-gooey. Please don’t skimp on this!

How to Keep Them From Disappearing (Or, How to Store Them)

Okay, if you wind up with leftovers (which is rare in my house), just let it cool, pop it in an airtight container, and it’ll chill in the fridge for about 3-4 days. You can also freeze it for a month—just make sure to use a freezer-safe container, or it’ll get freezer burn. Yuck!

If You Liked This, You’ll Probably Like These Too

Oh, and if you’re into cheesy goodness, you’ve gotta try my Buffalo Chicken Pasta or Creamy Spinach & Artichoke Stuffed Shells. Both are total crowd-pleasers! You’ll thank me later.

So, what do you think? Ready to give this a whirl? Seriously, I wanna know if you try it! Hit me with your thoughts! 🥳