Enchilada Pasta combines the bold flavors of Mexican enchiladas with the comforting textures of pasta in one easy, family-friendly meal. It’s a one-pot wonder, featuring tender pasta smothered in a creamy, spiced enchilada sauce, loaded with ground beef (or chicken) and plenty of cheese.
Perfect for a weeknight dinner or meal prep, this recipe will satisfy your cravings for something hearty, cheesy, and a little spicy. This guide includes detailed steps, tips, variations, and everything else you need to make a perfect Enchilada Pasta.
Ingredients:
For the Pasta
1 pound ground beef (or ground chicken, turkey, or crumbled tofu for a vegetarian option)
1 small onion, diced
3 cloves garlic, minced
2 cups uncooked pasta (penne, rotini, or any other short pasta works well)
2 cups beef or chicken broth (use vegetable broth if making vegetarian)
1 can (10 oz) enchilada sauce (red or green, depending on your preference)
1 can (14.5 oz) diced tomatoes (optional, for extra texture)
1 can (4 oz) diced green chiles (for mild heat; optional)
For Seasoning
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika (adds a rich, smoky flavor)
Salt and black pepper, to taste
For Creaminess
½ cup sour cream (or Greek yogurt for a lighter option)
1 cup shredded Mexican blend cheese (or cheddar cheese)
Garnishes (optional)
Fresh cilantro, chopped
Sliced green onions
Diced avocado or sliced black olives
Instructions:
Step 1: Brown the Meat
Heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon or spatula, until it’s browned and fully cooked. This should take about 5-7 minutes.
Add the diced onion to the pan with the meat. Cook for another 3-4 minutes, until the onions are softened and translucent.
Stir in the garlic and cook for 1 minute, or until fragrant. Be careful not to burn the garlic, as it can turn bitter.
Step 2: Add Seasonings and Liquids
Sprinkle the chili powder, cumin, and smoked paprika over the meat mixture. Stir well to evenly coat the beef and let the spices toast slightly for about a minute.
Pour in the beef broth, enchilada sauce, diced tomatoes (if using), and diced green chiles. Stir to combine, ensuring everything is well mixed.
Add the pasta to the skillet, making sure the pasta is submerged in the liquid. This ensures it cooks evenly and absorbs the flavors of the sauce.
Step 3: Simmer the Pasta
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cover the skillet with a lid.
Let the pasta simmer for about 12-15 minutes, stirring occasionally to prevent sticking. Cooking times may vary depending on the type of pasta you’re using, so check for doneness around the 10-minute mark.
Continue simmering until the pasta is tender and most of the liquid has been absorbed, leaving a creamy, slightly thickened sauce. If the sauce is too thick, you can add a little extra broth.
Step 4: Add Creaminess and Cheese
Turn off the heat and stir in the sour cream. This will give the sauce a creamy texture and a tangy flavor that balances the spices.
Sprinkle in the shredded cheese and stir until it melts and combines with the sauce, creating a thick, cheesy consistency.
Step 5: Garnish and Serve
Serve the Enchilada Pasta straight from the skillet, garnishing with fresh cilantro, sliced green onions, or diced avocado for added flavor and texture.
Pair with your favorite sides like tortilla chips, cornbread, or a fresh green salad for a complete meal.
Tips for Making Perfect Enchilada Pasta
Use the Right Pasta: Short pasta like penne, rotini, or shells work best in this recipe because they hold onto the sauce well. Avoid long pasta like spaghetti, as it doesn’t integrate as well with the chunky ingredients.
Simmer, Don’t Boil: Cooking the pasta at a gentle simmer allows it to absorb the sauce without becoming mushy. Stir occasionally to ensure it doesn’t stick to the pan.
Choose Your Enchilada Sauce Wisely: Red enchilada sauce is classic, but green enchilada sauce offers a tangier flavor that’s equally delicious. Choose whichever suits your taste!
Make it Vegetarian: Skip the ground meat and replace it with black beans or crumbled tofu for a hearty vegetarian version. Use vegetable broth to keep it fully vegetarian.
Add Extra Veggies: You can add corn, bell peppers, or even spinach to give the pasta extra flavor and nutritional value. Add these along with the diced tomatoes to let them cook and soften with the pasta.
Variations
Cheesy Enchilada Pasta Bake: After cooking the pasta on the stove, transfer it to a baking dish, sprinkle extra cheese on top, and bake at 375°F for about 10 minutes, or until the cheese is bubbly and golden.
Chicken Enchilada Pasta: Swap the ground beef for shredded rotisserie chicken or cooked chicken breast. Add the cooked chicken towards the end to prevent it from drying out.
Spicy Enchilada Pasta: Add diced jalapeños, a pinch of cayenne, or extra chili powder for more heat. You could also use pepper jack cheese in place of cheddar.
Creamy Green Enchilada Pasta: Use green enchilada sauce, swap the sour cream for cream cheese, and add a handful of fresh spinach towards the end for a bright, green twist.
Serving Suggestions
Enchilada Pasta is a meal in itself, but here are some ideas for delicious sides and toppings:
Tortilla Chips: Crunchy tortilla chips are perfect for scooping up the pasta or adding texture.
Cornbread: A side of warm, buttery cornbread balances the spiciness and adds a comforting element.
Mexican Rice or Cauliflower Rice: Serve a small portion on the side for a complete Mexican-inspired meal.
Side Salad: A fresh green salad with a simple lime vinaigrette provides a refreshing contrast to the rich pasta.
For toppings, consider:
Diced avocado
Sour cream or Greek yogurt
Hot sauce for extra spice
Sliced jalapeños
Crumbled cotija cheese
Enchilada Pasta
Ingredients
- 1 tbsp olive oil
- 1 cup yellow onion diced
- 1 pound ground beef* ground turkey can also be used
- 3 teaspoons taco seasoning or an equal combination of cumin powder chili powder and garlic powder
- 20 ounces enchilada sauce if you have a 19 ounce can that will work fine
- 2 cups beef broth chicken broth can also be used
- 8 ounces dry uncooked rotini pasta other similar shapes can be used
- 1 1/2 cups monterey jack colby or cheddar cheese
- 1 tbsp olive oil
- 1 cup yellow onion diced
- 1 pound ground beef* ground turkey can also be used
- 3 teaspoons taco seasoning or an equal combination of cumin powder chili powder and garlic powder
- 20 ounces enchilada sauce if you have a 19 ounce can that will work fine
- 2 cups beef broth chicken broth can also be used
- 8 ounces dry uncooked rotini pasta other similar shapes can be used
- 1 1/2 cups monterey jack colby or cheddar cheese
- 2 ounces cream cheese cut into 1″ cubes
- 1 cup corn thawed if using frozen
- green onions for topping
- fresh diced tomatoes for topping
- black olives for topping
- sour cream for topping
- cilantro for topping
Instructions
- Heat the olive oil in a large, deep skillet or dutch oven over medium.
- Add the onions and saute for 2-3 minutes until they start to soften.
- Add the ground beef and cook for 5-6 minutes until no longer pink, breaking up the beef with a spoon as it cooks.
- Add the taco seasoning (or garlic powder, chili powder and cumin) to the pan, stir well and cook for an additional minute.
- Add the enchilada sauce, broth and dry pasta and stir to combine. Cover the pan and bring to a boil.
- Reduce to a simmer and cook for 15-20 minutes, stirring occasionally until the pasta is tender and has absorbed most of the cooking liquid. Different brands of pasta will have different cook times.
- If adding sour cream, cream cheese or corn, stir in just before the last 2 minutes of cook time.
- Remove the pan from the heat and stir in the cheese. Add in any optional mix ins.
- Garnish as desired and serve.
Frequently Asked Questions:
Can I make Enchilada Pasta ahead of time?
Yes, you can make it in advance, though pasta may absorb more sauce as it sits. Store it in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth or water to thin out the sauce if needed.
Can I use gluten-free pasta?
Absolutely. Choose a gluten-free pasta brand you trust, and keep an eye on the cooking time, as gluten-free pasta may cook faster.
What if I don’t have sour cream?
Greek yogurt is a great substitute, as it adds a similar tanginess. Cream cheese is another option if you prefer a richer, creamier texture.
How do I make the sauce thicker?
If you prefer a thicker sauce, reduce the amount of broth slightly, or let the pasta simmer uncovered for a few extra minutes. Adding extra cheese can also thicken the sauce.
Can I make this dish dairy-free?
Yes! Use dairy-free cheese and replace sour cream with a dairy-free yogurt or a dollop of coconut cream. Choose a dairy-free broth as well.
Final Thoughts:
Enchilada Pasta is a one-pot dish that combines the spicy, tangy flavors of enchiladas with the comfort of pasta. With minimal prep, you can whip up a satisfying, cheesy meal that’s customizable to your preferences.
Whether you’re adding extra veggies, swapping beef for chicken, or dialing up the spice, this recipe is adaptable, budget-friendly, and easy to make.
With the warm, savory flavors of enchilada sauce, tender pasta, and creamy cheese, this Enchilada Pasta is perfect for weeknights or potlucks. Serve it with your favorite toppings and sides, and enjoy a delicious meal that’s packed with flavor and sure to please everyone at the table!