If you’re looking for a weeknight dinner that’s packed with flavor, ready in a snap, and guaranteed to satisfy, then Easy Enchilada Pasta is about to be your new best friend. This dish blends all the zesty, comforting goodness of classic enchiladas with the cozy appeal of a cheesy pasta bake. Imagine tender pasta tossed with spicy enchilada sauce, hearty ground meat, melty cheeses, and a fresh pop of cilantro on top. It’s the kind of meal that has everyone running to the table—with plenty of leftovers for lunch the next day.
Ingredients You’ll Need
One of my favorite things about Easy Enchilada Pasta is how it calls for familiar, fuss-free ingredients that each play a special part in the final dish. From the pasta to the spices, every item brings its own splash of flavor or texture. Here’s what you’ll need—and why you’ll love it:
- Pasta: Penne or rotini are great for catching all that creamy, spicy sauce in their grooves.
- Olive oil: A small drizzle helps soften the onion and brings the aromatics to life.
- Yellow onion: Diced onion sweetens as it cooks, laying a mellow foundation for the sauce.
- Garlic: Just a couple of cloves, minced, add mouthwatering depth and a gentle pungency.
- Ground beef or turkey: Choose your favorite for big flavor and hearty protein—turkey keeps it lean, beef ups the richness.
- Red enchilada sauce: The star of the show, delivering that signature Tex-Mex kick; heat level is totally your call!
- Diced tomatoes with green chiles (like Rotel): Juicy tomatoes and a peppery bite bring brightness and a little zing.
- Sour cream: Swirled in at the end, this makes the sauce crazy creamy and balances all the spice.
- Shredded cheddar cheese: For melty, tangy goodness that defines comfort food.
- Shredded Monterey Jack cheese: Smooth and mellow, it creates ultra-stretchy cheese pulls.
- Ground cumin: This earthy spice deepens the Tex-Mex flavor profile beautifully.
- Chili powder: Not just heat—it adds a subtle smokiness that makes the whole dish sing.
- Salt and pepper: Essential for pulling all the flavors together.
- Fresh cilantro (optional): A pop of green and herby freshness for the perfect finish.
How to Make Easy Enchilada Pasta
Step 1: Cook the Pasta
Start by bringing a large pot of generously salted water to a boil—taste your water, it should be almost like the sea! Add in your penne or rotini and give it a gentle stir every so often to keep things moving. Cook until al dente according to package directions, then drain thoroughly. Set your pasta aside; it’ll soon be ready to soak up all that saucy magic.
Step 2: Sauté the Aromatics
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Toss in your diced onion and let it soften, stirring occasionally, for about three minutes. When the onion is just turning translucent and sweet-smelling, add your minced garlic. Give it a quick stir—just 30 seconds is perfect—so the garlic gets fragrant but never bitter.
Step 3: Brown the Meat
Next up, crumble your ground beef or turkey into the skillet. With a wooden spoon or spatula, break up the meat as it browns to help it cook evenly. Let it sizzle until there’s no pink left and everything’s beautifully browned, which should take about five to seven minutes. If there’s extra grease, go ahead and drain it off for a lighter, smoother sauce.
Step 4: Build the Sauce
Now for the punch of flavor! Stir in the enchilada sauce, diced tomatoes with green chiles, cumin, chili powder, plus a pinch each of salt and pepper. Give everything a good toss together and let the mixture simmer for around five minutes. This blends the spices and brings all the saucy flavors together in perfect harmony.
Step 5: Bring It All Together
Reduce the heat to low. Add your cooked pasta and the sour cream right into the skillet. Gently fold everything together until the pasta is perfectly coated in that spicy, creamy sauce. Now, sprinkle both cheeses over the top and cover the pan. Let it sit for just a couple of minutes—the cheese will melt into gloriously gooey pockets. Garnish with fresh cilantro before serving, if you like that fresh finish.
How to Serve Easy Enchilada Pasta
Garnishes
I always say the secret to restaurant-worthy Easy Enchilada Pasta lies in those final touches—so go big with toppings! A scattering of chopped fresh cilantro adds bright color and an herby note, while extra sliced green onions, diced avocado, or even crushed tortilla chips bring crunch and flair. A little drizzle of extra sour cream right before serving never hurts, either.
Side Dishes
Since this pasta is rich and flavorful, I love pairing it with something crisp or fresh. A simple green salad tossed with lime vinaigrette is fantastic, or serve with roasted corn and black bean salad for a real Tex-Mex spread. Don’t forget warm tortillas or garlic bread if you love to mop up every last bit of that cheesy sauce!
Creative Ways to Present
Turn Easy Enchilada Pasta into a crowd-pleaser by serving it family-style in a big skillet—let everyone dig in! Feeling festive? Scoop individual portions into little ramekins, top with extra cheese, and broil for a minute or two until bubbling. You can even stuff it into bell pepper halves, sprinkle with cheese, and bake for a fun, colorful twist the whole family will love.
Make Ahead and Storage
Storing Leftovers
Leftover Easy Enchilada Pasta makes for a killer lunch or quick reheat dinner later in the week. Once cooled, spoon leftovers into an airtight container and pop them in the fridge. They’ll keep well for up to four days, and the flavors might get even better overnight as everything mingles together.
Freezing
Yes, you can definitely freeze this dish! Transfer cooled pasta to a freezer-safe container or bag, keeping out as much air as possible. It’ll keep for up to three months. For best results, thaw overnight in the refrigerator before reheating, so the sauce stays creamy and the pasta doesn’t get too soft.
Reheating
To reheat, scoop Easy Enchilada Pasta into a microwave-safe bowl or pop it back in a skillet with a splash of milk or broth to loosen up the sauce. Warm gently until everything is hot and the cheese is nice and melty. Top with a sprinkle of fresh cheese or cilantro for a just-made feel.
FAQs
Can I make Easy Enchilada Pasta vegetarian?
Absolutely! Just swap the ground meat for a plant-based crumble, cooked lentils, or black beans for protein. The sauce and cheeses do all the heavy lifting for flavor, so it’ll still be wonderfully satisfying.
Is this recipe kid-friendly spice-wise?
Definitely. As written, Easy Enchilada Pasta has a mild-to-medium heat, depending on your enchilada sauce and tomatoes. To make it milder, choose mild enchilada sauce and skip any spicy extras. Let everyone add their own heat at the table with hot sauce or fresh jalapeños!
Can I use a different type Main Course
You sure can! While cheddar and Monterey Jack create that classic Tex-Mex melt, pepper jack or even Colby cheese work great for extra spice or flavor. Use what you love or have on hand.
How can I make this pasta extra creamy?
If you’re all about ultra-creamy pasta, try adding an extra spoonful of sour cream or a splash of heavy cream right at the end. This gives Easy Enchilada Pasta an even silkier consistency without overpowering the other flavors.
Can I prepare Easy Enchilada Pasta ahead of time?
Yes! You can assemble the dish through the cheesy topping, then cover and refrigerate before the final melt. When you’re ready, just reheat on the stove over low heat until hot and the cheese is perfectly gooey. It’s a fantastic make-ahead meal for busy nights or meal prepping.
Final Thoughts
If you’re searching for something that’s bold, cheesy, and so comforting it almost hugs you back, Easy Enchilada Pasta is your answer. This dish never fails to bring a smile to my face—and I hope it does the same for you. So grab your skillet, gather those simple ingredients, and treat yourself (and your favorite people) to a pasta party Tex-Mex style!
Print
Easy Enchilada Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Description
This Easy Enchilada Pasta combines the flavors of traditional enchiladas with pasta for a quick and comforting meal. It’s a cheesy, flavorful dish that the whole family will love.
Ingredients
Pasta:
- 12 oz penne or rotini pasta
Sauce:
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 1 lb ground beef or ground turkey
- 1 (10 oz) can red enchilada sauce
- 1 (10 oz) can diced tomatoes with green chiles (like Rotel)
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Cook Pasta: Boil salted water and cook pasta per package instructions. Drain and set aside.
- Prepare Sauce: Sauté onion and garlic. Add meat, cook until browned. Stir in enchilada sauce, tomatoes, cumin, chili powder, salt, and pepper. Simmer.
- Combine: Mix in cooked pasta and sour cream. Top with cheeses, cover until melted.
- Serve: Garnish with cilantro and enjoy!
Notes
- You can use any short pasta shape.
- For more heat, add jalapeños or hot sauce.
- Ground chicken or plant-based meat can be substituted.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 520
- Sugar: 5g
- Sodium: 870mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg
