I heeded your advice, and drastically tweaked the enchilada pasta recipe

I saw that several users were disappointed with the enchilada pasta being a bit bland, so making it today, I decided to rely on whatever I have on hand to enhance.

I added cumin, smoked paprika, and onion powder to the chicken seasoning.

I added fresh minced garlic in when I was cooking the zucchini.

I seasoned the enchilada sauce with cumin, paprika, and onion powder. And I only simmered a few minutes to warm it.

Here’s where I really helped it out. Last night, my HelloFresh meal was the one pan shrimp fajitas, which yielded about 1/3 cup of leftover fajita-seasoned and cooked down green pepper and onion. I added this to the sauce along with the zucchini/garlic and simmered until warm.

Added in the sour cream before the pasta and used pasta water to get it a good consistency that I knew would coat the pasta well.

Finally, added in the pasta and simmered a minute or two.

I seasoned the sour cream for topping with a leftover lime wedge, salt, pepper, and cumin and thinned it out until easy to spoon.

Finally, I took the last bit of chopped tomato I had in the fridge and seasoned it with salt and pepper and used it as a cold topping on the dish.

Came out great! Last night’s fajita filling pictured, for reference.

Obviously, we should need to doctor a meal so much, but I find most of their meals to be great with minimal doctoring. I just wanted to heed the advice from the other thread this time.