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Enchilada Pasta Recipe

Enchilada Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 109 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Category: Main-course
  • Method: One Pot & One Pan
  • Cuisine: Mexican-American
  • Diet: Halal

Description

This Enchilada Pasta combines the bold flavors of classic enchiladas with the comfort of a creamy pasta dish. Packed with tender chicken, beans, corn, and a rich, zesty sauce, it’s a family-friendly meal that comes together quickly on a busy weeknight. It’s deliciously hearty and perfect for satisfying Tex-Mex cravings all in one pot!

Ingredients

Units Scale

Pasta & Protein

  • 12 ounces penne or rotini pasta
  • 2 cups cooked chicken, shredded (rotisserie works great)

Vegetables & Beans

  • 1 cup frozen corn (thawed)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 small onion, diced

Sauce

  • 1 can (10 ounces) enchilada sauce (mild or medium)
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1/2 cup sour cream
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste

Toppings

  • 1 1/2 cups shredded Mexican cheese blend
  • 1/4 cup fresh cilantro, chopped (optional)
  • Sliced green onions (optional)

Instructions

  1. Cook the Pasta:
    Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain and set aside.
  2. Sauté the Vegetables:
    In the same pot, heat a splash of oil over medium heat. Add the diced onion and cook for 3–4 minutes until softened and fragrant.
  3. Combine Sauce Ingredients:
    Add the enchilada sauce, diced tomatoes, chili powder, cumin, garlic powder, salt, and black pepper. Stir to combine and let it simmer for 2–3 minutes to blend the flavors.
  4. Add Chicken, Beans, and Corn:
    Mix in the shredded chicken, black beans, and corn. Simmer for another 2 minutes to heat everything through.
  5. Stir in Sour Cream:
    Reduce the heat to low. Add the sour cream and gently stir until the sauce looks creamy and smooth. Avoid boiling after sour cream is added to prevent curdling.
  6. Combine with Pasta and Cheese:
    Return the cooked pasta to the pot. Toss everything together so the pasta is well coated with the sauce. Sprinkle in 1 cup of the shredded cheese, stirring until melted.
  7. Top and Serve:
    Sprinkle the remaining cheese on top. Cover and let stand for 2–3 minutes until the cheese melts. Garnish with cilantro and green onions, if using, and serve hot!

Notes

  • You can substitute ground beef or turkey for the chicken, browning it before adding the onions.
  • For a vegetarian version, omit the chicken and add extra beans or sautéed veggies.
  • Enchilada sauce heat can be adjusted based on your preference (mild, medium, or hot).
  • Leftovers keep well in the fridge for up to 4 days.
  • Add chopped bell peppers or jalapeños for extra flavor and a spicy kick.

Nutrition

  • Serving Size: about 1 1/2 cups
  • Calories: 430
  • Sugar: 6g
  • Sodium: 750mg
  • Fat: 12g
  • Saturated Fat: 5g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 56g
  • Fiber: 7g
  • Protein: 28g
  • Cholesterol: 55mg

Find it online: https://newsvks.com/enchilada-pasta-recipe/