Enchilada Pasta

Enchilada Pasta is the ultimate one-pot dish that brings together the bold, zesty flavors of traditional Mexican enchiladas with the comfort of pasta. Creamy, cheesy, and loaded with savory seasonings, this dish is perfect for busy weeknights, casual dinners, or as a crowd-pleasing option for gatherings. With tender pasta, seasoned ground meat, and a luscious sauce made with enchilada seasoning and cheese, this meal delivers all the satisfaction of a Mexican-inspired feast in a single skillet.

This recipe takes the best parts of enchiladas—the smoky spices, melty cheese, and hearty fillings—and combines them with the ease of pasta. No rolling or baking required! Whether you’re a fan of Mexican cuisine, pasta dishes, or just looking for a new way to mix up your weeknight meals, this recipe will quickly become a favorite in your household.

Why You’ll Love This Recipe

• One-Pot Wonder: Everything cooks in one skillet or pot, which means fewer dishes to clean.
• Bold Flavors: This dish is packed with rich spices, melty cheese, and a touch of heat for a vibrant, flavorful meal.
• Customizable: Easily adjust the protein, vegetables, and level of spice to suit your preferences.
• Family-Friendly: The creamy, cheesy sauce and comforting pasta are sure to be a hit with kids and adults alike.
• Quick and Easy: Ready in under 30 minutes, making it perfect for busy weeknights.

Preparation Time and Servings

• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes
• Yield: 6 servings
• Serving Size: 1½ cups

Nutritional Information (per serving)

• Calories: 420
• Carbohydrates: 50g
• Protein: 20g
• Fat: 16g
• Fiber: 6g
• Sugar: 4g

Ingredients

Base Ingredients

• 12 ounces pasta (penne, rotini, or rigatoni work best)
• 1 tablespoon olive oil
• 1 pound ground beef, turkey, or chicken
• 1 medium onion, diced
• 3 cloves garlic, minced

Seasoning and Sauce

• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 (10-ounce) can red enchilada sauce
• 2½ cups chicken or vegetable broth
• 1 (14-ounce) can diced tomatoes (fire-roasted preferred)
• 1 (4-ounce) can diced green chilies
• 1 cup frozen or canned corn
• ½ cup black beans, rinsed and drained

Cheese and Toppings

• 1 cup shredded Mexican blend cheese
• ½ cup sour cream or plain Greek yogurt
• Optional toppings: chopped cilantro, diced avocado, sliced jalapeños, lime wedges, or tortilla strips

Step-by-Step Instructions

Step 1: Prepare the Ingredients

1. Chop and Measure: Dice the onion, mince the garlic, and measure out all the spices and liquids for easy assembly. Rinse and drain the black beans if using canned.

Step 2: Cook the Meat and Onions

1. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the ground beef (or turkey/chicken) and cook, breaking it into crumbles, until browned and cooked through, about 5-7 minutes.
2. Add the diced onion and sauté for 3-4 minutes, until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 3: Add the Seasonings

1. Sprinkle the chili powder, cumin, smoked paprika, onion powder, garlic powder, salt, and black pepper over the cooked meat mixture. Stir well to evenly coat the meat and onions with the spices.

Step 4: Add the Sauce Ingredients

1. Pour in the enchilada sauce, broth, diced tomatoes, and diced green chilies. Stir to combine.
2. Add the uncooked pasta to the skillet, ensuring the pasta is submerged in the liquid.

Step 5: Simmer and Cook the Pasta

1. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid. Simmer for 12-15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.

Step 6: Add the Corn, Beans, and Cheese

1. Stir in the corn and black beans, allowing them to heat through for 2-3 minutes.
2. Reduce the heat to low and stir in the shredded cheese until melted and creamy. Add the sour cream or Greek yogurt, stirring until the sauce is smooth and well combined.

Step 7: Garnish and Serve

1. Remove the skillet from heat and sprinkle chopped cilantro over the top.
2. Serve the enchilada pasta hot, with optional toppings such as diced avocado, sliced jalapeños, lime wedges, or crispy tortilla strips for added texture and flavor.

Ingredient Background

• Pasta: Short pasta shapes like penne or rotini are ideal because they hold the sauce well. Whole wheat or gluten-free pasta can be used as alternatives.
• Enchilada Sauce: Red enchilada sauce provides the smoky, tangy flavor that defines this dish. Choose mild, medium, or hot based on your spice preference.
• Ground Meat: Ground beef is classic, but ground turkey or chicken works equally well for a leaner option. Vegetarians can skip the meat entirely or use plant-based crumbles.
• Mexican Blend Cheese: A combination of cheddar, Monterey Jack, and other melty cheeses adds richness and creaminess.

Technique Tips

• Even Cooking: Stir the pasta occasionally while it cooks to prevent sticking and ensure even cooking.
• Thickening the Sauce: If the sauce seems too thin after the pasta is cooked, simmer uncovered for a few minutes until it thickens to your liking.
• Customizing the Heat: Adjust the spice level by adding more chili powder, diced jalapeños, or a splash of hot sauce.

Alternative Presentation Ideas

• Baked Enchilada Pasta: Transfer the cooked pasta to a casserole dish, top with extra cheese, and bake at 375°F (190°C) for 10-15 minutes until bubbly and golden.
• Enchilada Pasta Bowls: Serve the pasta in individual bowls and top with a dollop of sour cream, guacamole, or salsa for a fun and customizable presentation.
• Loaded Pasta Skillet: Add extra toppings like crushed tortilla chips, diced tomatoes, and green onions directly to the skillet before serving.

Additional Tips for Success

• Use fire-roasted tomatoes for extra depth of flavor.
• For an ultra-creamy sauce, stir in a few tablespoons of cream cheese or heavy cream.
• If you have leftover cooked chicken, shred it and use it in place of the ground meat for a quick shortcut.

Recipe Variations

• Vegetarian Enchilada Pasta: Skip the meat and add more black beans, pinto beans, or diced zucchini for a plant-based option.
• Southwest Style: Add diced bell peppers, roasted corn, and a squeeze of lime juice for a Southwest-inspired twist.
• Chicken Enchilada Pasta: Use shredded rotisserie chicken instead of ground meat for an even easier meal.
• Spicy Enchilada Pasta: Add diced jalapeños or chipotle peppers in adobo sauce for a smoky, spicy kick.

Freezing and Storage

• Refrigerating: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Allow the pasta to cool completely, then transfer it to a freezer-safe container or bag. Freeze for up to 3 months.
• Reheating: Reheat on the stovetop or in the microwave, adding a splash of broth or water to loosen the sauce if needed.

Healthier Twist Ideas

• Whole Wheat Pasta: Swap regular pasta for whole wheat or chickpea pasta to boost fiber and protein.
• Reduced Cheese: Use a smaller amount of cheese or a reduced-fat cheese to cut calories.
• Add More Veggies: Increase the amount of vegetables, such as bell peppers, spinach, or mushrooms, for a nutrient boost.

Serving Suggestions for Events

• Weeknight Dinner: Pair with a simple green salad and tortilla chips for a complete meal.
• Potluck: Serve this pasta in a large, decorative skillet or casserole dish—it’s guaranteed to be a hit at gatherings.
• Family Movie Night: Dish up bowls of enchilada pasta alongside guacamole and chips for a cozy night in.

Special Equipment

• Large Skillet or Dutch Oven: A deep skillet or Dutch oven is essential for cooking the pasta and sauce in one pot.
• Wooden Spoon: Perfect for stirring the pasta and sauce as it cooks.
• Box Grater: Use this for shredding fresh cheese, which melts better than pre-shredded varieties.

Frequently Asked Questions

1. Can I use gluten-free pasta?
Yes! Just monitor the cooking time, as gluten-free pasta can cook faster than regular pasta.

2. Can I make this dish dairy-free?
Absolutely! Use dairy-free cheese and replace the sour cream with a plant-based alternative like coconut yogurt or cashew cream.

3. What can I substitute for enchilada sauce?
If you don’t have enchilada sauce, you can use taco sauce or make a quick homemade version by combining tomato sauce with chili powder, garlic powder, and cumin.

4. Can I add more protein?
Yes, feel free to add extra black beans, pinto beans, or shredded chicken for more protein.

5. How do I make this dish spicier?
Add extra chili powder, cayenne pepper, or diced jalapeños to increase the heat.

6. Can I prepare this dish in advance?
Yes! Cook the dish up to the point of adding cheese, then store it in the fridge. When ready to serve, reheat on the stovetop and stir in the cheese.

7. What other toppings work well?
Try crumbled queso fresco, salsa, diced tomatoes, or even crushed Doritos for a fun topping!

8. Can I use a different pasta shape?
Absolutely. Shells, farfalle, or macaroni will work well, as long as the shape holds the sauce.

Conclusion

Enchilada Pasta is a delicious, easy-to-make dish that combines the best of two worlds: the bold, spicy flavors of enchiladas and the comforting, hearty appeal of pasta. This one-pot recipe is perfect for busy weeknights, potlucks, or whenever you need a satisfying meal that’s packed with flavor. With its creamy sauce, tender pasta, and endless customization options, this dish is bound to become a new favorite. Give it a try and savor the delicious fusion of Mexican-inspired flavors and pasta perfection!

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