Enchilada Pasta Recipe

Enchilada pasta is the perfect fusion of two comfort food favorites: Mexican-style enchiladas and Italian pasta. This dish combines all the classic flavors of a traditional enchilada—savory beef, warm spices, zesty enchilada sauce, and gooey cheese—tossed together with tender pasta.

It’s a one-pan, family-friendly meal that’s quick, delicious, and perfect for busy weeknights or casual gatherings. Whether you’re a fan of Mexican cuisine or a pasta lover, this dish will be a hit on your dinner table!

Why You’ll Love This Recipe

• Quick and Easy: This dish comes together in less than 30 minutes, making it ideal for busy weeknights.
• One-Pot Meal: Minimal cleanup is needed because everything is cooked in a single pot.
• Family-Friendly: Kids and adults alike will love the combination of cheesy, savory, and mildly spicy flavors.
• Customizable: Add your favorite toppings and swap out ingredients to make it your own.

Kitchen Tools You’ll Need

• Large pot or deep skillet: To cook everything in one pan.
• Sharp knife: For dicing onions and garlic.
• Wooden spoon or spatula: To stir and mix the ingredients.
• Colander: For draining the pasta, if you’re not cooking it directly in the sauce.

Step-by-Step Instructions

Step 1: Cook the Pasta

1. Boil the Pasta: In a large pot, bring water to a boil, and season with salt. Add the pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and set it aside.
2. Reserve Pasta Water (Optional): If you want a creamier sauce, reserve about 1/2 cup of the pasta water to add later to thin the sauce if needed.

Step 2: Brown the Beef

1. Heat the Oil: In the same pot or a large skillet, heat 1 tablespoon of olive oil over medium heat.
2. Cook the Beef and Onions: Add the ground beef and diced onion. Cook, breaking up the beef with a wooden spoon, until the beef is browned and the onions are soft, about 5–7 minutes. Season with salt, pepper, cumin, chili powder, and paprika.
3. Drain Excess Fat: If there is excess grease in the pan, drain it off before continuing.

Step 3: Add the Flavor

1. Add Garlic: Stir in the minced garlic and cook for another 1–2 minutes until fragrant.
2. Add the Enchilada Sauce: Pour in the enchilada sauce and diced tomatoes with green chilies. Stir to combine, and bring the mixture to a simmer.
3. Add the Broth: Pour in the beef broth, and allow the mixture to simmer for 5–7 minutes. This will help develop the flavors and slightly thicken the sauce.

Step 4: Mix in the Pasta and Cheese

1. Combine the Pasta: Once the sauce has simmered, return the cooked pasta to the pot. Stir the pasta into the sauce until it is evenly coated.
2. Add Cheese and Sour Cream: Reduce the heat to low and stir in 1 cup of shredded cheese and 1/2 cup of sour cream. Stir until the cheese is melted and the sauce is creamy. If the sauce is too thick, add a bit of the reserved pasta water or additional broth to reach your desired consistency.

Step 5: Finish and Serve

1. Taste and Adjust Seasoning: Before serving, taste the pasta and adjust the seasonings with more salt, pepper, or spices as needed. You can add more chili powder if you like a bit more heat.
2. Garnish: For extra flavor and presentation, garnish with chopped cilantro, sliced jalapeños, black olives, or diced avocado.

Tips for the Best Enchilada Pasta

1. Choose Your Protein: You can easily swap out the ground beef for ground turkey, chicken, or even a plant-based meat alternative for a vegetarian option. For a heartier option, shredded rotisserie chicken also works beautifully in this recipe.
2. Control the Spice Level: If you’re sensitive to heat, use mild enchilada sauce and mild diced tomatoes with green chilies. On the other hand, if you love spicy food, feel free to add extra chili powder or a dash of hot sauce to kick things up a notch.
3. Use Pre-Shredded Cheese: While convenient, pre-shredded cheese often contains anti-caking agents, which can affect how well it melts. For the best cheesy results, shred your cheese from a block.
4. Make it Creamier: For an extra creamy sauce, stir in a little cream cheese or more sour cream just before serving. You can also top it off with a dollop of sour cream or a drizzle of ranch dressing for added richness.
5. Customize with Toppings: The beauty of this dish is in its customization. Don’t be afraid to get creative with toppings! Add anything from crushed tortilla chips for a bit of crunch to roasted corn or bell peppers for extra flavor and texture.

Variations on the Recipe

1. Chicken Enchilada Pasta: Substitute the ground beef with shredded rotisserie chicken or cooked chicken breast. Follow the same steps but adjust the cooking time as needed since the chicken is already cooked.
2. Vegetarian Enchilada Pasta: Omit the meat and add black beans, corn, or even sautéed vegetables like zucchini and bell peppers for a vegetarian-friendly version. You can also use plant-based ground beef as a substitute.
3. Cheesy Enchilada Pasta Bake: After mixing the pasta and sauce, transfer everything to a greased baking dish, top with extra cheese, and bake at 350°F (175°C) for about 15 minutes, or until the cheese is bubbly and golden. This gives the dish a baked, casserole-like texture.
4. Gluten-Free Enchilada Pasta: Use gluten-free pasta and ensure that your enchilada sauce and broth are gluten-free to make this dish suitable for those with gluten sensitivities.
5. Spicy Enchilada Pasta: If you love heat, double the amount of chili powder and add diced fresh jalapeños or serrano peppers to the sauce. A splash of your favorite hot sauce can also take the spice level up a notch.

How to Store and Reheat Leftovers

1. Storing Leftovers: Store any leftover enchilada pasta in an airtight container in the refrigerator for up to 3–4 days.
2. Reheating: Reheat individual portions in the microwave for 2–3 minutes, stirring halfway through to ensure even heating. If the pasta has thickened, add a splash of broth or water to loosen the sauce. You can also reheat larger portions on the stovetop over medium-low heat, stirring occasionally.

Conclusion

Enchilada Pasta is a perfect fusion of two beloved cuisines—Mexican and Italian. This hearty, cheesy, and flavorful dish is incredibly easy to make and is a surefire hit for any occasion. With minimal ingredients and a simple one-pot method, it’s an ideal recipe for busy weeknights when you want something satisfying but don’t have a lot of time to cook. Plus, the versatility of this recipe allows you to customize it to suit your family’s preferences.

Yield: 4

Enchilada Pasta Recipe

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Enchilada pasta is the perfect fusion of two comfort food favorites: Mexican-style enchiladas and Italian pasta. This dish combines all the classic flavors of a traditional enchilada—savory beef, warm spices, zesty enchilada sauce, and gooey cheese—tossed together with tender pasta. It's a one-pan, family-friendly meal that’s quick, delicious, and perfect for busy weeknights or casual gatherings. Whether you're a fan of Mexican cuisine or a pasta lover, this dish will be a hit on your dinner table!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 12 oz penne pasta (or any short pasta)
• 1 lb ground beef (or ground turkey)
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 (10 oz) can enchilada sauce (red or green)
• 1 (14 oz) can diced tomatoes, undrained
• 1 (4 oz) can diced green chiles
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika (optional)
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro (optional, for garnish)
• Salt and pepper to taste

Instructions

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
   
2. Cook the Meat:
   In a large skillet, heat the olive oil over medium heat. Add the diced onions and sauté for 3-4 minutes until softened.
   Add the minced garlic and cook for 30 seconds until fragrant.
   Add the ground beef and cook until browned and fully cooked through, breaking it up with a spoon. Drain any excess grease if needed.
   
3. Add the Sauce and Spices:
   Stir in the enchilada sauce, diced tomatoes (with juice), diced green chiles, cumin, chili powder, smoked paprika, salt, and pepper. Let the mixture simmer for 5 minutes to allow the flavors to meld.
   
4. Combine with Pasta:
   Add the cooked pasta to the skillet and toss to coat evenly with the sauce. Reduce heat to low.
   
5. Add Cheese and Sour Cream:
   Stir in the sour cream and half of the shredded cheddar and Monterey Jack cheese until melted and creamy. Let it heat through for 2-3 minutes.
   
6. Top with Cheese:
   Sprinkle the remaining shredded cheese on top and cover the skillet with a lid. Let it cook for another 2-3 minutes, or until the cheese is melted and bubbly.
   
7. Garnish and Serve:
   Remove from heat and garnish with fresh cilantro if desired. Serve immediately.

Notes

Protein Swap: You can replace ground beef with ground chicken, turkey, or even black beans for a vegetarian version.

Enchilada Sauce: Use red or green enchilada sauce depending on your preference for flavor and heat level.

Add-Ins: Feel free to mix in corn, black beans, or bell peppers to add more texture and flavor to the dish.