Name: Enchilada Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-American
Ingredients: 1 lb pasta (penne, rotini, or shells); 1 lb ground beef or chicken; 1 cup enchilada sauce (red or green); 1 can (14 oz) diced tomatoes; 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend); 1/2 cup sour cream; 1 cup chicken or vegetable broth; 1 tbsp olive oil; 1 tsp cumin; 1 tsp chili powder; 1/2 tsp garlic powder; Salt and pepper to taste; Optional toppings: fresh cilantro, green onions, jalapeños, or avocado

There's nothing quite like the fusion of bold Mexican flavors and comforting pasta in this Enchilada Pasta recipe. The tangy enchilada sauce, tender pasta, and melty cheese come together to create a dish that's as hearty as it is satisfying.

I first tried this recipe when I had leftover enchilada sauce and wasn't in the mood to make traditional enchiladas. What started as a simple experiment turned into one of my go-to weeknight dinners. It's quick, easy, and loved by everyone at the table, making it a reliable family favorite.

Why You'll Love This Enchilada Pasta

Get ready to discover your new favorite comfort food with a twist. This Enchilada Pasta checks all the boxes for an easy, crowd-pleasing dinner.

First, it’s incredibly simple to make. With just one pot and about 30 minutes, you can whip up a dish that tastes like it took hours. Perfect for those nights when you want something homemade but don’t have the time to spare.

The flavors are out of this world. Think smoky, slightly spicy enchilada sauce blended with melty cheese and tender pasta for a combination that’s absolutely irresistible.

This recipe is also highly adaptable. Whether you prefer it vegetarian or loaded with protein, it’s easy to customize with ingredients you have on hand.

Best of all, it’s a budget-friendly meal that stretches to feed a crowd. A few pantry staples come together to create a restaurant-quality dinner without breaking the bank.

Ingredients Notes

The beauty of this Enchilada Pasta lies in its simple yet flavorful ingredients. Each plays a role in creating a dish that’s full of comfort and spice.

Pasta is the base of the dish, and I recommend using short shapes like penne, rotini, or shells. Their ridges and curves help hold onto the sauce, ensuring every bite is packed with flavor.

Enchilada sauce is the star of this recipe. Use your favorite brand or make your own for a more personalized touch. The sauce provides that smoky, tangy kick that’s essential for the dish.

Ground beef or shredded chicken adds heartiness to the meal. If you’re going for a vegetarian version, black beans or plant-based protein work wonderfully too.

Cheese is what makes this dish extra indulgent. A combination of cheddar and Monterey Jack melts beautifully, creating a creamy, gooey texture.

Aromatics like onions and garlic are essential for building a flavorful base. Sautéing them before adding the other ingredients enhances the overall taste.

You’ll also need a large skillet or pot to cook everything together, making this a true one-pot wonder.

How To Make This Enchilada Pasta

Creating this Enchilada Pasta is as easy as it is delicious. Here’s a step-by-step guide to help you make it perfectly every time.

Start by cooking your pasta in a large pot of salted boiling water. Drain it just before it’s fully cooked (al dente) since it will finish cooking in the sauce later.

In the same pot, sauté diced onions and minced garlic until fragrant. This step builds the base flavor for the dish, so don’t rush it.

Add your ground beef or shredded chicken to the pot and cook until browned. If using black beans or another vegetarian protein, stir them in at this stage.

Pour in the enchilada sauce and stir well to combine. Let the mixture simmer for a few minutes, allowing the flavors to meld.

Return the cooked pasta to the pot and stir to coat it evenly with the sauce. Sprinkle a generous handful of shredded cheese over the top and cover the pot for a few minutes until the cheese melts.

Finish with your favorite toppings, like chopped cilantro, sliced green onions, or a dollop of sour cream. Serve immediately and enjoy!

Storage Options

If you have leftovers (a rare occurrence!), this Enchilada Pasta stores beautifully.

Transfer the cooled pasta to an airtight container and refrigerate for up to 3 days. For longer storage, you can freeze it for up to 2 months.

When reheating, add a splash of water or broth to the pasta to loosen the sauce and prevent it from drying out. Heat in a skillet or microwave until warmed through.

Variations and Substitutions

The flexibility of this recipe is part of what makes it so great. Here are a few ideas to make it your own:

Swap the protein: Use ground turkey, pork, or even tofu crumbles for a different twist.
Adjust the spice level: Opt for a mild enchilada sauce for less heat or add diced jalapeños for extra spice.
Go vegetarian: Replace the meat with a combination of black beans and corn for a plant-based option.
Experiment with pasta shapes: While short pasta works best, feel free to use whatever you have on hand. Even spaghetti can work in a pinch!
Add extra veggies: Bell peppers, zucchini, or spinach can be sautéed with the onions for added nutrition and texture.

This Enchilada Pasta recipe is all about versatility and ease, so don’t be afraid to get creative. Whether you stick to the original or put your own spin on it, you’re in for a treat!