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Enchilada Pasta Recipe

Looking for a dinner that mixes Mexican flavors with pasta's comfort? Our Enchilada Pasta Recipe is a Mexican Pasta Bake that will make your weeknights special.
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Ingredients Equipment Method

Ingredients
  

  • 250 g pasta penne, rotini, or fusilli
  • 30 g olive oil
  • 150 g onion finely chopped
  • 2 cloves garlic about 10 g, minced
  • 300 g cooked chicken shredded
  • 200 g red enchilada sauce
  • 250 g diced tomatoes canned or fresh
  • 120 ml vegetable or chicken broth
  • 100 g bell peppers diced
  • 5 g ground cumin
  • 3 g chili powder
  • 2 g salt
  • 150 g shredded cheddar cheese
  • 100 g shredded mozzarella cheese
  • 100 g sour cream or Greek yogurt
  • 10 g fresh cilantro chopped (for garnish)

Equipment

  • Large skillet or deep sauté pan
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Cutting board and knife
  • Cheese grater (if grating fresh cheese)

Method
 

  1. Sauté the Aromatics – Heat a large skillet over medium heat and add a drizzle of oil. Sauté the diced onion until softened, about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Cook the Protein – If using ground turkey or chicken, add it to the skillet and cook until browned. If using shredded chicken or beans, stir them in after the aromatics have softened.
  3. Add the Sauce Ingredients – Stir in the enchilada sauce, diced tomatoes, and green chiles. Sprinkle in the cumin, chili powder, and smoked paprika. Pour in the broth and bring the mixture to a simmer.
  4. Cook the Pasta – Add the uncooked pasta directly into the skillet. Stir everything together and let it simmer, stirring occasionally, until the pasta is tender and the liquid is mostly absorbed (about 12-15 minutes).
  5. Melt the Cheese – Reduce the heat to low and stir in the shredded cheese until melted and creamy. Adjust seasoning with salt and pepper to taste.