AB here from Smokin’ and Grillin’ wit AB, bringing you another knockout recipe that’ll have your taste buds dancing. Today, we’re diving into an Enchilada Pasta Recipe that combines the bold, savory flavors of enchiladas with the hearty comfort of pasta. It’s the perfect Easy Enchilada Pasta for family gatherings, weeknight dinners, or any occasion that calls for something truly special. So, roll up those sleeves, and let’s get cooking!
Now, let me tell you why this Enchilada Pasta Recipe needs to be on your dinner table tonight. This dish is the ultimate fusion of Mexican and Italian cuisines, blending the rich, spicy goodness of Homemade Enchilada Sauce with the tender, satisfying texture of pasta. It’s a One-Pan Pasta Dish that’s loaded with flavor, easy to make, and guaranteed to please even the pickiest eaters. Plus, it’s customizable, so you can tweak it to suit your family’s tastes. Whether you’re hosting a big family gathering or just looking for a quick weeknight meal, this Easy Enchilada Pasta has got you covered.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 cup yellow onion, diced
- 1 pound ground beef (or ground turkey)
- 3 teaspoons taco seasoning (or an equal mix of cumin powder, chili powder, and garlic powder)
- 2 cups beef broth (or chicken broth)
- 20 oz Enchilada Sauce
- 8 ounces dry (uncooked) rotini pasta (or other similar shapes)
- 1 1/2 cups Monterey Jack, Colby, or cheddar cheese
Optional Ingredients
- 2 ounces cream cheese, cut into 1″ cubes
- 1 cup corn, thawed if using frozen
- Green onions, for topping
- Fresh diced tomatoes, for topping
- Black olives, for topping
- Sour cream, for topping
- Cilantro, for topping
Homemade Enchilada Sauce Ingredients (1x recipe)
- 3 tablespoons oil
- 3 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1 1/2 teaspoons ground cumin
- 3/4 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon Kosher salt
- 2-3 pinches ground cinnamon (optional but recommended)
- 2 tablespoons tomato paste
- 2 cups low-sodium vegetable broth (or chicken broth)
- 2-3 teaspoons apple cider vinegar
Step-by-Step Guide to Preparing Enchilada Pasta
Making the Homemade Enchilada Sauce
- Mix the Spices: Combine the flour and spices (chili powder, ground cumin, garlic powder, dried oregano, Kosher salt, and ground cinnamon) in a small bowl and mix together. Set aside.
- Heat the Oil: Preheat the oil in a medium saucepan over medium-low heat until a pinch of flour sizzles when dropped in the oil.
- Cook the Flour and Spices: Add the flour and spice mixture and whisk until fully combined with the oil. Cook for one minute until the mixture is fragrant.
- Add Tomato Paste: Add the tomato paste, whisking to combine with the flour mixture. The mixture will become very thick.
- Add Broth: While whisking constantly, slowly add the vegetable broth until fully incorporated. Bring the mixture to a simmer and cook for about 5 minutes, whisking frequently, until the mixture has thickened.
- Add Vinegar: Remove from the heat and stir in the apple cider vinegar. Start with 2 teaspoons and add more to taste.
- Cool and Store: Let the sauce cool before storing. Transfer to a glass container and keep in the refrigerator for up to 5 days.
Preparing the Enchilada Pasta
- Heat Olive Oil: In a large, deep skillet or Dutch oven, heat the olive oil over medium heat.
- Sauté Onions: Add the onions and sauté for 2-3 minutes until they start to soften.
- Cook Ground Beef: Add the ground beef and cook for 5-6 minutes until no longer pink, breaking up the beef with a spoon as it cooks.
- Add Seasonings: Add the taco seasoning (or garlic powder, chili powder, and cumin) to the pan, stir well, and cook for an additional minute.
- Combine with Sauce and Broth: Add the prepared Homemade Enchilada Sauce, broth, and dry pasta, and stir to combine. Cover the pan and bring to a boil.
- Simmer: Reduce to a simmer and cook for 15-20 minutes, stirring occasionally until the pasta is tender and has absorbed most of the cooking liquid. Note: Different brands of pasta may have varying cook times.
- Add Optional Ingredients: If adding sour cream, cream cheese, or corn, stir in just before the last 2 minutes of cook time.
- Add Cheese: Remove the pan from the heat and stir in the cheese. Add in any optional mix-ins.
- Garnish and Serve: Garnish as desired with green onions, fresh diced tomatoes, black olives, sour cream, and cilantro. Serve hot and enjoy!
Expert Tips and Tricks
- Use Fresh Ingredients: Fresh onions, garlic, and herbs can elevate the flavors of this dish.
- Don’t Overcook the Pasta: Keep an eye on the pasta to ensure it doesn’t overcook and become mushy.
- Customize the Heat: Adjust the amount of chili powder and cumin to control the spiciness of your dish.
- Make It Creamy: Adding cream cheese or sour cream towards the end of cooking will give the dish a rich, creamy texture.
- Cheese Choices: Mix different cheeses for a more complex flavor. Monterey Jack and cheddar are great together.
- Let It Rest: Allow the dish to rest for a few minutes after cooking. This helps the flavors to meld together.
- Use a Deep Pan: Ensure you use a deep enough skillet or Dutch oven to accommodate all the ingredients without spilling.
- Taste as You Go: Taste the sauce and pasta as you go, adjusting the seasonings to your preference.
- Make Extra Sauce: The Homemade Enchilada Sauce is versatile and can be used in other dishes, so consider making a double batch.
- Serve with a Smile: Presentation is key. Garnish with colorful toppings to make the dish as visually appealing as it is delicious.
Variations
- Vegetarian Enchilada Pasta: Skip the meat and load up on veggies like bell peppers, zucchini, and mushrooms.
- Chicken Enchilada Pasta: Use shredded cooked chicken instead of ground beef.
- Spicy Enchilada Pasta: Add some diced jalapeños or a splash of hot sauce for extra heat.
- Seafood Enchilada Pasta: Substitute the beef with shrimp or crab meat for a seafood twist.
- Bean Lover’s Enchilada Pasta: Add a can of black beans or pinto beans for added protein and fiber.
- Low-Carb Enchilada Pasta: Use zucchini noodles or cauliflower rice in place of the pasta.
- Cheesy Enchilada Pasta: Mix in some cream cheese or extra shredded cheese for a creamier texture.
- Green Enchilada Pasta: Use green enchilada sauce and green chilies for a different flavor profile.
- Breakfast Enchilada Pasta: Top with a fried egg and avocado slices for a unique breakfast dish.
- Kid-Friendly Enchilada Pasta: Milden the spices and add in favorite veggies or mini meatballs.
What to Serve With Enchilada Pasta
- Garlic Bread: A side of garlic bread pairs perfectly with the rich, saucy pasta.
- Green Salad: A fresh green salad with a light vinaigrette balances the heaviness of the pasta.
- Mexican Rice: Serve with a side of Mexican rice for an extra hearty meal.
- Guacamole and Chips: Fresh guacamole and tortilla chips add a nice crunch.
- Roasted Vegetables: A medley of roasted vegetables adds color and nutrition.
- Cornbread: Sweet cornbread complements the spicy flavors of the pasta.
- Refried Beans: Classic refried beans are a great side dish.
- Salsa and Pico de Gallo: Fresh salsa or pico de gallo adds a bright, fresh flavor.
- Avocado Slices: Creamy avocado slices make a great topping.
- Fruit Salad: A light, refreshing fruit salad for dessert.
Storage Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: This dish freezes well. Place in a freezer-safe container and store for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat in the microwave or on the stovetop. If the pasta seems dry, add a splash of broth or water to bring back its sauciness.
Quantity Suggestions for Family Gatherings
For a family gathering, it’s best to double or triple the recipe. A single batch serves about 4-6 people, so plan accordingly based on your guest list. If you’re expecting 12-15 people, making a triple batch should suffice, giving everyone a generous serving.
Make-Ahead Tips
You can prepare the Enchilada Pasta up to 24 hours in advance. Simply follow the recipe up to the point before adding the cheese. Let it cool, then cover and refrigerate. When you’re ready to serve, reheat on the stovetop, add the cheese, and finish with your favorite toppings.
Enchilada Pasta Delight: A Fusion of Flavors
Ingredients
Homemade Enchilada Sauce Ingredients
Homemade Enchilada Sauce Instructions
- Combine the flour and spices (chili powder, ground cumin, garlic powder, dried oregano, Kosher salt, and ground cinnamon) in a small bowl and mix together. Set aside.
- Preheat the oil in a medium saucepan over medium-low heat until a pinch of flour sizzles when dropped in the oil.
- Add the flour and spice mixture and whisk until fully combined with the oil. Cook for one minute until the mixture is fragrant.
- Add the tomato paste, whisking to combine with the flour mixture. The mixture will become very thick.
- While whisking constantly, slowly add the vegetable broth until fully incorporated. Bring the mixture to a simmer and cook for about 5 minutes, whisking frequently, until the mixture has thickened.
- Remove from the heat and stir in the apple cider vinegar. Start with 2 teaspoons and add more to taste.
- Let the sauce cool before storing. Transfer to a glass container and keep in the refrigerator for up to 5 days.
- In a large, deep skillet or Dutch oven, heat the olive oil over medium heat.
- Add the onions and sauté for 2-3 minutes until they start to soften.
- Add the ground beef and cook for 5-6 minutes until no longer pink, breaking up the beef with a spoon as it cooks.
- Add the taco seasoning (or garlic powder, chili powder, and cumin) to the pan, stir well, and cook for an additional minute.
- Add the prepared Homemade Enchilada Sauce, broth, and dry pasta, and stir to combine. Cover the pan and bring to a boil.
- Reduce to a simmer and cook for 15-20 minutes, stirring occasionally until the pasta is tender and has absorbed most of the cooking liquid. Note: Different brands of pasta may have varying cook times.
- If adding sour cream, cream cheese, or corn, stir in just before the last 2 minutes of cook time.
- Remove the pan from the heat and stir in the cheese. Add in any optional mix-ins.
- Garnish as desired with green onions, fresh diced tomatoes, black olives, sour cream, and cilantro. Serve hot and enjoy!
