Enchilada Pasta Recipe

If you're a fan of both pasta and Mexican cuisine, this enchilada pasta recipe is the perfect meal for you! It's an easy, one-pot recipe that combines all the delicious flavors of enchiladas with the comforting texture of pasta. Keep reading to learn how to create this hearty dish that will become a new family favorite!

this Recipe

What are Enchilada Pasta?

Enchilada pasta is a delightful fusion dish that takes inspiration from traditional enchiladas and pasta. Instead of using tortillas to wrap around a filling, we incorporate all those enchilada flavors—like seasoned ground beef or chicken, enchilada sauce, cheese, and spices—into a pasta dish. The result is a rich, cheesy, and flavorful meal that’s easy to make and incredibly satisfying.

Ingredients List for Enchilada Pasta

• 12 oz pasta (penne, rotini, or any short pasta)
• 1 lb ground beef (or chicken)
• 1 small onion, chopped
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 (10 oz) can red enchilada sauce
• 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels (frozen or canned, drained)
• 1 ½ cups shredded cheddar or Mexican blend cheese
• 2 cups chicken broth
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon paprika
• Salt and pepper to taste
• 2 tablespoon olive oil
• Fresh cilantro, chopped (for garnish)
• Sour cream, avocado, or jalapeños (optional, for topping)

Substitutions and Variations

One of the best things about enchilada pasta is its versatility. You can swap out ingredients based on your preferences or what you have on hand.

• Protein: If you prefer, swap the ground beef for ground chicken, turkey, or even plant-based meat for a vegetarian option. For a lighter option, shredded rotisserie chicken works beautifully.
• Pasta: Use any short pasta you like, such as elbow macaroni, rigatoni, or shells. Gluten-free pasta also works well for those with dietary restrictions.
• Beans: While black beans are a popular choice, feel free to use pinto beans or kidney beans if you prefer.
• Cheese: Cheddar cheese gives a nice sharpness, but you can use Monterey Jack, Pepper Jack, or a Mexican cheese blend for variety.
• Heat Level: Adjust the spice level by adding jalapeños, extra chili powder, or hot sauce for a spicier kick. For a milder version, use a mild enchilada sauce and reduce the chili powder.

Step-by-Step Cooking Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside.
2. Sauté the Vegetables: While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion, bell pepper, and garlic. Cook for 4-5 minutes until softened.
3. Brown the Meat: Add the ground beef to the skillet with the vegetables. Cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat.
4. Season the Meat: Once the meat is fully cooked, stir in the chili powder, cumin, paprika, salt, and pepper. Cook for another minute to allow the spices to bloom.
5. Add the Sauces and Beans: Pour in the enchilada sauce, diced tomatoes with green chilies, black beans, and corn. Stir to combine all the ingredients and bring the mixture to a simmer.
6. Mix in the Pasta and Cheese: Add the cooked pasta to the skillet, stirring everything together. Reduce the heat to low, and sprinkle in 1 cup of the shredded cheese. Stir until the cheese has melted into the sauce.
7. Simmer and Serve: Let the mixture simmer for 5-10 minutes, allowing the flavors to meld together. If the sauce seems too thick, you can add a little bit of chicken broth to reach your desired consistency. Sprinkle the remaining cheese on top and cover the skillet until the cheese is melted.
8. Garnish and Serve: Remove the skillet from the heat. Garnish with fresh cilantro, and serve with optional toppings like sour cream, avocado slices, or jalapeño slices.

Common Mistakes to Avoid

1. Overcooking the Pasta: Make sure to cook the pasta until just al dente, as it will continue to cook slightly when mixed with the sauce. Overcooked pasta can become mushy, especially when combined with the enchilada sauce.
2. Using Too Much Liquid: While you want a nice saucy consistency, too much liquid can make the dish soupy. Be sure to drain the beans and corn properly, and only add extra broth sparingly.
3. Skipping the Seasoning: Don’t skip seasoning the meat with spices like chili powder, cumin, and paprika. These are key to bringing out the Tex-Mex flavors in the dish.
4. Not Melting the Cheese Fully: Adding the cheese gradually ensures that it melts smoothly into the sauce, creating a creamy texture. Avoid dumping all the cheese in at once, as it might not melt evenly.

Serving and Presentation Tips

To make your enchilada pasta even more appealing, presentation plays a big role. While this is a casual dish, a few small touches can elevate it visually and make it more inviting.

How to Serve Enchilada Pasta

Serve this dish directly from the skillet or transfer it to a large serving bowl. It’s a hearty, family-style meal, so you can place it in the center of the table for everyone to dig in. Offer a selection of toppings like sour cream, sliced avocado, chopped green onions, or pickled jalapeños on the side. These add-ons will allow everyone to customize their own bowl, just like traditional enchiladas.

Presentation Ideas for Enchilada Pasta

• Fresh Garnishes: Garnish the dish with a generous sprinkle of chopped cilantro and some fresh lime wedges on the side to add a pop of color and freshness.
• Layered Cheese Topping: To make it look extra cheesy and gooey, you can finish the dish by broiling the top layer of cheese for a couple of minutes until it’s golden brown and bubbly.
• Individual Bowls: If you want to make individual servings look more polished, spoon the pasta into bowls and top each serving with a dollop of sour cream, a few slices of avocado, and a sprinkle of cilantro.

Enchilada Pasta Recipe Tips

• Make-Ahead Option: This dish can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stovetop or microwave, adding a little broth or water if needed to loosen the sauce.
• Freezing: You can freeze enchilada pasta by placing it in an airtight container. Thaw overnight in the fridge and reheat on the stovetop for a quick meal.
• Adjust the Spice: If you’re cooking for kids or anyone with a low spice tolerance, opt for mild enchilada sauce and diced tomatoes without chilies. You can always serve hot sauce on the side for those who like more heat.
• Double the Recipe: This dish is perfect for meal prepping or serving a crowd. Simply double the recipe, and you’ll have leftovers for days.

Frequently Asked Questions (FAQs)

Q: Can I make this recipe vegetarian?
A: Absolutely! Swap the ground beef for a plant-based meat substitute or omit the meat altogether. You can add extra beans or vegetables like zucchini and mushrooms for added texture and flavor.

Q: Can I use green enchilada sauce instead of red?
A: Yes, you can use green enchilada sauce if you prefer its tangy, slightly milder flavor. It will change the flavor profile a bit but will still be delicious.

Q: What’s the best way to store leftovers?
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up in the microwave or on the stovetop, adding a little extra broth if needed to bring back the saucy consistency.

Q: Can I use whole wheat pasta?
A: Yes, whole wheat pasta is a great option if you want to add some extra fiber to the dish. Just keep in mind that it may take a little longer to cook than regular pasta.

Q: Can I make this dish in advance?
A: Yes, enchilada pasta is great for meal prep. Make it a day ahead and reheat before serving. It tastes even better the next day as the flavors have more time to meld.

Conclusion

This enchilada pasta recipe is the perfect blend of two favorite comfort foods—pasta and enchiladas. It’s a quick, hearty, and flavorful dish that you can easily customize to suit your taste. Whether you’re feeding a crowd or meal prepping for the week, this recipe is sure to become a go-to in your kitchen. Try it tonight and watch as your family digs in for seconds!

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