Enchilada Pasta Recipe

Enchilada Pasta Recipe | Easy Weeknight Dinner Idea

I just whipped up this cozy bowl of Enchilada Pasta Recipe and I can’t wait to tell you all about it! It’s like the best of two comfort foods creamy pasta and spicy enchiladas all combined into one satisfying meal. I was craving something hearty and flavorful, and this recipe hit the spot. The sauce coated every piece of pasta perfectly, and the cheese melted into a silky, rich layer that made it irresistible.

It’s a quick, one-pan dinner that’s perfect for busy weeknights but tastes like something special you’d make for guests. If you enjoy creamy, hearty meals like this, you’ll also love trying Chicken Alfredo Sloppy Joes for another comforting twist.

Ingredients

Here’s what I used to make this creamy, cheesy Enchilada Pasta — with some notes and pro tips so it turns out just right every time:

• 1 tablespoon olive oil — helps sauté the onion and beef for a flavorful base; good-quality olive oil adds richness.
• 1 cup yellow onion, diced — gives sweetness and depth; dice it finely so it blends into the sauce smoothly.
• 1 pound lean ground beef — go for 90/10 or leaner so you don’t end up with excess grease; ground turkey or chicken also work.
• 3 teaspoons taco seasoning — adds that signature Tex-Mex spice; you can adjust for mild or bold heat.
• 20 ounces red enchilada sauce — this is the heart of the dish; use your favorite mild, medium, or hot variety depending on taste.
• 2 cups beef broth — keeps everything saucy and flavorful; you can substitute chicken or vegetable broth if you prefer.
• 8 ounces dry rotini pasta — I love rotini because the spirals grab all that sauce, but penne or shells work too.
• 1½ cups shredded cheese (Monterey Jack, Colby, or cheddar) — always grate cheese fresh for smoother melting and creamier texture.

Optional add-ins:

• 2 ounces cream cheese (cubed) — stirred in at the end for a luscious creamy texture.
• 1 cup corn — adds a touch of sweetness and texture; if frozen, thaw before using.
• Toppings: green onions, diced tomatoes, black olives, sour cream, cilantro — these add freshness, color, and contrast to the creamy pasta.

Note: Makes several servings — perfect for family dinner or leftovers the next day!

Variations

Want to change it up a little? Here are some of my favorite variations:

• Dairy-free: Use plant-based cheese and skip the cream cheese. A spoonful of dairy-free yogurt on top still gives a creamy finish.
• Lighter version: Go for lean ground turkey or chicken, use reduced-fat cheese, and pick a low-sodium enchilada sauce.
  Vegetarian: Replace the meat with black beans or pinto beans — it’s still super filling and delicious.
• Extra veggies: Add diced bell peppers, jalapeños, or zucchini for more flavor and color.
• Different pasta: Rotini is perfect, but you can use penne, elbow, or even shells — just keep an eye on cooking time.

Cooking Time

Here’s how long this recipe takes from start to finish:

• Prep Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes

Equipment You Need

Here’s what I used and why each one matters:

• Large deep skillet or Dutch oven — to cook everything in one pot for easy cleanup.
• Wooden spoon or spatula — helps break up the beef and mix the pasta evenly.
• Measuring cups and spoons — ensures perfect flavor balance every time.
• Cheese grater — freshly grated cheese melts smoother and tastes better.
• Lid for skillet — keeps heat and steam inside while the pasta cooks evenly.

How to Make Enchilada Pasta Recipe

Making this dish is easy and all happens in one pan — here’s exactly how I did it:

Step 1: Brown the onion and beef

Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2–3 minutes until it softens and turns translucent. Add the ground beef and cook for about 5–6 minutes, breaking it up with a spoon until fully browned. Drain any excess fat if needed.

Step 2: Add seasoning, sauce, and pasta

Sprinkle in the taco seasoning and stir for a minute to toast the spices. Then pour in the enchilada sauce and beef broth. Add the dry pasta and stir well so it’s evenly coated in the sauce. Bring everything to a boil.

Step 3: Simmer until pasta is tender

Once it boils, reduce the heat to low and cover the pan. Let it simmer for about 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed. If it looks too thick, add a splash of broth.

Step 4: Stir in cheese and creaminess

When the pasta is cooked, turn off the heat. Stir in the cream cheese (if using) until melted and smooth. Then add the shredded cheese and stir until it’s completely melted and the sauce becomes creamy and rich.

Step 5: Garnish and serve

Spoon the pasta into bowls and top with your favorite garnishes like diced tomatoes, black olives, green onions, or a dollop of sour cream. Sprinkle some fresh cilantro or a squeeze of lime juice for that extra pop of freshness.

Additional Tips for Making This Recipe Better

Here are a few things I learned while making this dish that made it even more delicious:

• I let the beef brown a little longer before adding sauce — those golden bits at the bottom of the pan add amazing flavor.
• I always taste the enchilada sauce first; some brands are spicier than others, so it’s good to know before you add it all in.
• I grate my cheese fresh every time — it melts creamier and doesn’t have that powdery coating pre-shredded cheese usually does.
• If the pasta absorbs the sauce too quickly, I splash in more broth instead of water to keep the flavor balanced.
• I let the pasta rest for a couple of minutes after cooking — the sauce thickens and clings to the noodles perfectly.

How to Serve Enchilada Pasta

This Enchilada Pasta is hearty enough to be the main dish, but you can make it look and taste even more amazing with these serving ideas:

• Serve it in a shallow bowl so the sauce spreads evenly and shows off the toppings.
• Add a drizzle of sour cream or a sprinkle of chopped cilantro for color.
• Serve with a side of crispy tortilla chips for scooping or crunch.
• Pair it with a light salad — something with lime dressing or avocado works perfectly.
• Garnish with lime wedges and extra cheese for a fun Tex-Mex touch.

You can also enjoy similar cozy dishes like Breakfast Sweet Potato for a wholesome and flavorful start to your day.

Nutritional Information

Here’s a quick look at what you’re getting in each serving:

• Calories: ~570 kcal
• Protein: ~29 g
• Carbohydrates: ~45 g
• Fat: ~30 g

These values may vary depending on the type of cheese and sauce you use, but it’s a hearty, balanced meal that’ll keep you full and satisfied.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to three days. The flavors actually deepen as it sits, making it even better the next day!

Freezing

You can freeze this dish for up to two months. Just let it cool completely before transferring to a freezer-safe container.

Reheating

Reheat in the microwave in 30-second bursts, stirring in between until hot. Or reheat covered in a 350°F (175°C) oven for 20–25 minutes until warmed through. Add a splash of broth or a little extra cheese if it looks dry.

Why You’ll Love This Recipe

Here’s why this Enchilada Pasta is bound to become one of your new favorites:

• It’s super easy: One pan, simple ingredients, and minimal cleanup — perfect for busy weeknights.
• Incredible flavor: The combo of enchilada sauce, spices, and melted cheese gives a rich, bold taste in every bite.
• Totally customizable: You can make it mild or spicy, meaty or vegetarian — it’s flexible to your taste.
• Comfort food made simple: Creamy, cheesy, and satisfying without being complicated.
• Great for leftovers: It reheats beautifully, making it perfect for meal prep or next-day lunches.

If you love quick, flavorful meals that taste like they took hours to make, this Enchilada Pasta recipe will be your new go-to. It’s comforting, customizable, and incredibly satisfying — just the kind of dinner that makes everyone ask for seconds!

Ben Carraoli

Enchilada Pasta Recipe

I just whipped up this cozy bowl of Enchilada Pasta and I can’t wait to tell you all about it! It’s like the best of two comfort foods creamy pasta and spicy enchiladas all combined into one satisfying meal. I was craving something hearty and flavorful, and this recipe hit the spot.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Ingredients Method Notes

Ingredients

  

• 1 tablespoon olive oil — helps sauté the onion and beef for a flavorful base; good-quality olive oil adds richness.
• 1 cup yellow onion diced — gives sweetness and depth; dice it finely so it blends into the sauce smoothly.
• 1 pound lean ground beef — go for 90/10 or leaner so you don’t end up with excess grease; ground turkey or chicken also work.
• 3 teaspoons taco seasoning — adds that signature Tex-Mex spice; you can adjust for mild or bold heat.
• 20 ounces red enchilada sauce — this is the heart of the dish; use your favorite mild medium, or hot variety depending on taste.
• 2 cups beef broth — keeps everything saucy and flavorful; you can substitute chicken or vegetable broth if you prefer.
• 8 ounces dry rotini pasta — I love rotini because the spirals grab all that sauce but penne or shells work too.
• 1½ cups shredded cheese Monterey Jack, Colby, or cheddar — always grate cheese fresh for smoother melting and creamier texture.
• 2 ounces cream cheese cubed — stirred in at the end for a luscious creamy texture.
• 1 cup corn — adds a touch of sweetness and texture; if frozen thaw before using.

Method

 

1. Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2–3 minutes until it softens and turns translucent. Add the ground beef and cook for about 5–6 minutes, breaking it up with a spoon until fully browned. Drain any excess fat if needed.
2. Sprinkle in the taco seasoning and stir for a minute to toast the spices. Then pour in the enchilada sauce and beef broth. Add the dry pasta and stir well so it’s evenly coated in the sauce. Bring everything to a boil.
3. Once it boils, reduce the heat to low and cover the pan. Let it simmer for about 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed. If it looks too thick, add a splash of broth.
4. When the pasta is cooked, turn off the heat. Stir in the cream cheese (if using) until melted and smooth. Then add the shredded cheese and stir until it’s completely melted and the sauce becomes creamy and rich.
5. Spoon the pasta into bowls and top with your favorite garnishes like diced tomatoes, black olives, green onions, or a dollop of sour cream. Sprinkle some fresh cilantro or a squeeze of lime juice for that extra pop of freshness.

Notes

• I let the beef brown a little longer before adding sauce — those golden bits at the bottom of the pan add amazing flavor.
• I always taste the enchilada sauce first; some brands are spicier than others, so it’s good to know before you add it all in.
• I grate my cheese fresh every time — it melts creamier and doesn’t have that powdery coating pre-shredded cheese usually does.
• If the pasta absorbs the sauce too quickly, I splash in more broth instead of water to keep the flavor balanced.
• I let the pasta rest for a couple of minutes after cooking — the sauce thickens and clings to the noodles perfectly.