One-Pan Enchilada Pasta

I have the newest addition to my line up of one-pot meal. This One-Pan Enchilada Pasta is absolutely delicious. This recipe is a combination of my Skillet Enchiladas and my One-Pot Cheeseburger Casserole. Both of these recipes are reader favorites, and I know your family will love this one too. One-Pan Enchilada Pasta is a great weeknight dinner and is on the table in less than 30 minutes. The flavors of enchiladas with the family friendly comfort of pasta. This recipe is sure to make it into your regular rotation. Its just so quick and easy, and we always have these ingredients on hand.

One-Pan Enchilada Pasta

 

 

Start by sautéing onions and garlic in olive oil. Then brown ground taco turkey meat, breaking up as it cooks. I use the Jennie-O Lean Taco Seasoned Ground Turkey for this recipe. I really love the flavor and and we use it often for our weeknight taco dinners. If you can’t find the taco seasoned turkey meat, you can substitute plain ground turkey or ground beef and either use a low-sodium taco seasoning packet or your own taco seasonings from the cupboard. This recipe is really flexible!

 

 

One Pan Enchilada Pasta

 

Once the ground turkey is cooked through, add pasta, low-sodium chicken broth, and enchilada sauce to pan. Bring the mixture to a boil, then reduce heat to low and cover. Cook covered on low for about 15 minutes. Then remove lid and cook uncovered for about 5 more minutes.

One Pan Enchilada Pasta

 

Then you have this absolutely delicious mixture. Techinally, you could stop right here. But I really think enchiladas need plenty of cheese!

One Pan Enchilada Pasta

 

 

Stir in 1 cup of freshly shredded cheese. I used Colby Jack because I love the way it melts! Then sprinkle additional cup of cheese on top. To melt the cheese, either run it under the broiler for a minute to two, or just cover and let the heat from the pasta melt the cheese.

One Pan Enchilada Pasta

 

Sprinkle with green onions and black olives, if you love them like me. My husband is not a fan of olives, so he takes his portion without.

 

One Pan Enchilada Pasta

When I was testing this recipe, I was not sure about the combination of enchilada sauce and pasta, but this is absolutely delicious! I’m so thrilled I tried this combination and I know your family will love it!

Kitchen tools you will need to make this recipe:

Links are to the products I use and love in my kitchen.

Stainless Steel Saute Pan

Cutting Board

Chef’s Knife

Box Grater

 

One-Pan Enchilada Pasta

Rating: 51

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4-6

One-Pan Enchilada Pasta

Ingredients

  • 2 tablespoon of extra virgin olive oil
  • 2 cloves of garlic, minced
  • 1/2 of a small onion, diced
  • 1.25 pounds of taco seasoned ground turkey meat or 1.25 pounds of lean ground beef and packet of low-sodium taco seasoning
  • 2 cups of low-sodium chicken broth
  • 1 19oz can of red enchilada sauce
  • 8oz (about 2 1/2 cups) of dried rotini pasta
  • 2 cups of freshly shredded Colby Jack cheese
  • green onions
  • black olives

Instructions

  1. In a large skillet or sauté pan, sauté garlic and onions in olive oil over medium low heat until softened.
  2. Add ground turkey meat and cook, breaking meat up with a wooden spoon until browned.
  3. Once turkey meat is cooked through, add pasta, chicken broth and enchilada sauce to pan.
  4. Bring to a boil, then reduced heat to low and cover.
  5. Cook on low, with pan covered for about 15 minutes.
  6. Then remove lid and let simmer for additional 5 minutes until pasta is tender and sauce has reduced.
  7. Remove from heat and stir in 1 cup of cheese.
  8. Top pasta with additional cup of cheese and melt under broiler for a minute or tow, or place lid back on pan and let heat from the pasta melt the cheese.
  9. Garnish with black olives and green onions.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.number-2-pencil.com/2013/12/09/one-pan-enchilada-pasta/

 

If you like this recipe, you may also like some of my recent favorites:

Skillet Lasagna

Skillet Lasagna

One Pan Chicken Alfredo

One-Pan Chicken Alfredo

I’d love for you to keep up on my new projects and recipes. You can follow me on Facebook and Twitter. You can also find me on Pinterest, that’s my favorite place to hang out and I’d love to see you there.

Follow Me on Pinterest

 


yellow-signature
This post contains affiliate links. 

Comments

  1. This looks delicious! and so easy! =)
    Pinned to my Mexican Foods board.

  2. This is definitely going on next week’s menu! Looks so yummy!

  3. I made this tonight and it’s another winner! I am always so excited to see what you come up with next! Thanks for sharing!

  4. I just made this and it smells awesome! Haven’t eaten it yet, but I can’t wait to, haha.

  5. I just made it too and it is delish! It’s like hamburger helper but better and for grownups. I added a little sour cream to mine which I thought was a yummy addition. Thanks for sharing.

  6. I made this tonight for dinner. Both my husband & I thought it was delicious!!! This recipe is a keeper!

  7. We make the skillet enchiladas and chicken alfredo at least once a month at our house. Looks like this is going in the rotation as well. Keep up the delicious work!

  8. Yum this sounds so tasty!! I love that it’s quick to make and only uses one pot – will be trying this soon!

  9. I made this today for the first time. I’m not much of a cook, but this was pretty easy and it came out great! I will definitely try out more of your stuff! Thanks so much!!!

  10. made this tonight.. so good! i added sour cream to top it off and it was wonderful! Hubby had 3 servings!

  11. Tina Tippin says:

    Wonderful comfort food. I too added sour cream just because I love it. A few dashes of tobacco sauce for me. Thank you for sharing your recipe and the love that went into it!

  12. Tina Tippin says:

    Thank you for sharing this wonderful comfort food!! I too added sour cream because I love it and plashed a few dashes of tobacco sauce for good measure. Wonderful. Definite addition to our menu cycle.

  13. I’m excited to try this out! I just want to confirm – you don’t cook the pasta beforehand? That is, it’s uncooked when it goes into the pot?

    Thanks!

  14. Made this tonight and it’s so delicious! Thanks for the recipe! I vegetarian-ized it but I’m sure it’s delicious with meat, too!

  15. So delicious! Thank you for sharing!

  16. Made this tonight with a few alterations; homemade enchilada sauce, black beans and corn instead of ground meat for a vegetarian version. Works well with whole-wheat pasta. Thanks for sharing!

  17. I skipped the ground turkey and added a drained can of black beans while simmering the pasta. Great way to add protein and perfectly complements an already delicious recipe!

  18. Made this for dinner tonight and it was devine! Thanks for the recipe

  19. My family loved the taste of this meal and I loved how easy it was to make!

  20. This looks great and I cannot wait to try it. Especially since it’s going to get warmer outside and I don’t really like turning the oven on when it’s hot. The only question I have is about the chicken broth. Is it mandatory in order to make it work? I only ask because even with the low sodium everything, it can still add up. I was just wondering if it would make a difference in taste or texture if I decided not to add it.

    • Hi Jessica,

      You can try substituting the chicken broth with water, I think you will loose some flavor, but it would definitely be lower in sodium! Since you are cooking the pasta in the same pan, you should keep the liquid ratios the same for this recipe. Let me know how it goes!

      Melissa:0)

  21. Are you suppose to drain out any grease from the meat or leave that in?

    • Hi Jen,

      In this recipe, I used ground turkey, which didn’t leave any fat to drain. If you are using a higher fat ground beef, you can drain off the extra fat if you prefer.

  22. HappyLuckyBlessed says:

    Making this right now – smells amazing! Will let you know how it goes… Can’t wait!

  23. christina says:

    A keeper for sure. Took suggestions from others and added corn and black beans. Also added red peppers, tomatoes, and jalapenos–a nice TeX Mex meal. Was still very liquidy after 15minutes, so had to boil longer. Adding plain Greek yogurt gives it the creaminess of sour cream but without the fat. Yum!

    • Sounds great! Yes, if you add veggies they will release water into the dish, so you would need to adjust liquids or the recipe like you did. Thanks for sharing!

  24. I am ready to make this tonight can you just clarify if the pasta goes in dry or do I cook it first? Thanks

  25. I made this tonight. I reduced the broth by 1/2 a cup since I added a can of black beans and a small can of corn. I also reduced the total cheese to 1 cup. It was so delish!

  26. I tried out this recipe a few nights ago. I liked the taste, but my sauce didn’t thicken at all. It was basically like soup. Just wondering if anyone else ran into this problem….it did seem like a lot of liquid to be added in the recipe.

  27. Found this today on BuzzFeed, and decided to give it a try tonight. It’s awesome! Thank you!

  28. Just a quick question because I’ll be trying to make this for my girlfriend on our movie night. Can I just ask how I’ll make the chicken broth and is it okay if I just use a can of enchilada sauce? Thank you so much!! Just looking at the pictures makes me drool already :)

    • Hi there!

      You can find chicken broth on the canned foods aisle, next to the soups. Just follow the directions, and it will be great!!! Happy movie night!

  29. I found this link on Buzzfeed and decided to try it for dinner tonight. It’s a HUGE hit in our house and definitely going on our list of quick/easy/cheap meals!

  30. Made this last night, it was super delicious! Easy enough for this dumb cook and filling too.

    Future makers, keep in mind one can of enchilada sauce means one LARGE can! I read right past that – didn’t even know that enchilada sauce came in 19oz cans! Luckily I bought two small cans to have one in the pantry :)

  31. What’s the oven temp supposed to be?

  32. Just took the first bit from this recipe… SO delicious!! and easy to make. I’m pretty sure my boyfriend is gonna love this when he tries it. Thank you!

  33. How much does this make? Should I double this to make a whole pound of pasta? Is that necessary?

  34. HOLY COW!! Just made this for dinner and it was SOOOOOO good! Thanks for an awesome recipe. My husband rated it a 5 star recipe (out of 5 stars!!) I followed recipe exactly, except I used wide noodles instead, because its what I had on hand. I also added a dollop of sour cream on top. Best skillet meal yet!!

  35. I made this over the weekend for my boyfriend, and we both loved it so much! Substitued the beef for diced chicken breast, and it turned out lovely!

    Definitely going to be trying some of your other recipes soon.

  36. Made this over the weekend for the boyfriend, and we both loved it so much. Substituted the beef for diced chicken breast, and it turned out delicious!

    Definitely going to be trying out some of your other recipes.

  37. Sourire says:

    Late comment I know, but I just wanted to say thanks for the great recipe. This was perfect for make-ahead work meals (or just lazy days). I made up a full batch (used whole wheat pasta so I added some additional water), cooked it just a bit less than the directions said and portioned it out into freezable containers. I then added the cheese, let them cool and stuck them in the freezer. Re-heated perfectly for work. Next time I may try to add some finely diced veggies into the mix like I always do with normal meat sauces. Also might try the corn and black beans suggestions from the comments.

  38. I found this on Pinterest, and made it tonight for dinner. I loved it!! I used whole wheat noodles and homemade enchilada sauce (http://michellesnewrecipes.blogspot.com/2014/01/red-enchilada-sauce.html) and it was perfect! Mine was ready after 13 minutes of covered cooking and 3 minutes of uncovered (at the end). We topped ours with guacamole and some salsa!

  39. I’m so excited to make this tonight! I’m not much of a chef but I think I can handle it. I’ll at least make the attempt. One question, I have a cast iron skillet and I was planning on using that but I don’t have a lid for it….is it totally necessary to keep the dish covered to cook the pasta?

    • Yes, you do need a lid. The sauce will reduce too much if it’s not covered. Can you use a lid from another pot? Hopefully that will work in a pinch! Good luck!

  40. candace says:

    I just made it and it was really good except it was spicy!

Leave a Comment

*

CommentLuv badge