There's nothing quite like the combination of zesty enchilada flavors paired with comforting pasta. This Easy Enchilada Pasta Recipe is a one-pot wonder that delivers bold, cheesy goodness in every bite. It’s quick to make, easy to customize, and perfect for busy weeknights.
The first time I made this dish, I was trying to satisfy both my craving for Mexican-inspired flavors and my love for pasta. It was an instant hit, blending the best of both worlds into a meal my family now requests on repeat. Let’s dive into why you’ll love this recipe!
Why You'll Love This Easy Enchilada Pasta Recipe
Get ready to add a new favorite to your dinner rotation. This recipe brings all the flavor of enchiladas into a simple, fuss-free pasta dish.
First, it’s incredibly quick to make. You can have this dish on the table in just 30 minutes, making it perfect for busy evenings when you don’t have time for complicated cooking.
It’s also a one-pot recipe, which means fewer dishes to wash. Everything cooks together in a single pan, saving you time and effort without sacrificing flavor.
This dish is a crowd-pleaser! With its cheesy, hearty goodness, it’s sure to win over even the pickiest eaters in your family. Plus, it’s versatile enough to accommodate different proteins, spice levels, and dietary preferences.
Finally, the ingredients are pantry staples. From pasta and enchilada sauce to cheese and ground beef or chicken, you probably already have most of what you need at home.
Ready to get started? Let’s talk about what you’ll need to make this dish.
Ingredients Notes

The beauty of this Easy Enchilada Pasta Recipe lies in its simplicity. With just a handful of ingredients, you’ll create a dish bursting with flavor.
Pasta: Choose a short pasta like penne, rotini, or macaroni. These shapes hold the sauce beautifully, ensuring every bite is packed with flavor.
Ground Beef or Chicken: Ground beef is a classic choice for this recipe, but ground chicken or turkey works just as well. If you prefer a vegetarian version, you can skip the meat altogether and add black beans or diced veggies instead.
Enchilada Sauce: The star of this dish! Use a store-bought red enchilada sauce for convenience, or make your own if you have time. Adjust the heat level by choosing mild, medium, or hot sauce to suit your preference.
Cheese: A mix of shredded cheddar and Monterey Jack cheese gives the perfect gooey, melty finish. For extra creaminess, you can stir in some cream cheese or sour cream at the end.
Broth: Chicken or vegetable broth adds depth to the sauce and helps cook the pasta to perfection.
Optional Add-ins: Feel free to toss in extras like diced bell peppers, corn, or black beans for added texture and nutrition.
No special equipment is needed for this recipe, just a large skillet or sauté pan with a lid.
How To Make This Easy Enchilada Pasta Recipe

Creating this flavorful dish is as simple as can be. Here’s how to bring it all together:
Start by browning 1 pound of ground beef (or your chosen protein) in a large skillet over medium heat. As it cooks, break it into small pieces and season with a pinch of salt and pepper. Once cooked, drain any excess fat and set the meat aside.
In the same skillet, sauté 1 diced onion and 2 cloves of minced garlic until they become fragrant and softened, about 2-3 minutes. These aromatics form the base of the dish’s bold flavor.
Return the cooked meat to the skillet and stir in 2 cups of enchilada sauce, 1 cup of chicken broth, and 2 cups of uncooked pasta. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer. Stir occasionally to ensure the pasta doesn’t stick to the bottom.
Cook until the pasta is tender, about 12-15 minutes. If the sauce thickens too much, add a splash of broth to reach your desired consistency.
Once the pasta is perfectly cooked, sprinkle 1 ½ cups of shredded cheese over the top. Cover the skillet and let the cheese melt into a bubbly, gooey topping.
Serve immediately, garnished with chopped cilantro, sliced jalapeños, or a dollop of sour cream if desired.
This dish is so quick to make, you’ll have dinner ready before anyone has time to ask, "What’s for dinner?"
Storage Options
If you have leftovers (lucky you!), this dish stores beautifully for future meals.
Transfer the cooled pasta to an airtight container and refrigerate for up to 3 days. For longer storage, freeze it for up to 3 months. Just make sure to let it thaw in the fridge overnight before reheating.
To reheat, place the pasta in a skillet with a splash of broth or water to loosen the sauce. Warm over low heat, stirring occasionally, until heated through. You can also microwave individual portions in 30-second intervals, stirring in between.
Variations and Substitutions
One of the best things about this recipe is how customizable it is!
For a vegetarian version, replace the meat with black beans, pinto beans, or a mix of diced veggies like zucchini and mushrooms.
Love spice? Add chopped jalapeños or a pinch of cayenne pepper to the enchilada sauce for an extra kick.
Want more toppings? Sprinkle on diced avocado, green onions, or crushed tortilla chips for added texture and flavor.
If you’re gluten-free, simply swap the pasta for a gluten-free alternative and ensure your enchilada sauce is gluten-free too.
Experiment with different cheeses like pepper jack or queso fresco for a unique twist.
With so many ways to make it your own, this recipe is sure to become a regular in your kitchen. Enjoy!
PrintEasy Enchilada Pasta Recipe
This easy enchilada pasta recipe combines the zesty flavors of enchiladas with the comfort of pasta for a bold, delicious dinner that's ready in no time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: One-Pot
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- 8 oz pasta (penne or rotini)
- 1 lb ground beef or chicken
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup enchilada sauce
- 1 cup diced tomatoes (canned or fresh)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup corn (optional)
- 1 cup black beans (optional)
- ½ tsp chili powder
- ½ tsp cumin
- Salt and pepper to taste
- Fresh cilantro (optional, for garnish)
Instructions
- Cook pasta according to package instructions, drain, and set aside.
- In a large skillet, brown the ground beef or chicken over medium heat. Drain any excess grease.
- Add diced onion and garlic to the skillet, cooking until softened, about 3 minutes.
- Stir in enchilada sauce, diced tomatoes, corn, black beans, chili powder, cumin, salt, and pepper. Simmer for 5 minutes.
- Add the cooked pasta to the skillet and mix until well coated in the sauce.
- Sprinkle shredded cheese on top, cover, and let it melt over low heat for 2-3 minutes.
- Garnish with fresh cilantro and serve hot.
Notes
- For a spicier kick, add diced jalapeños or extra chili powder.
- Swap ground beef for ground turkey or keep it vegetarian by skipping the meat.
- Leftovers store well in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 850mg
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