Why You’ll Love This Recipe

One-Pot Wonder: Minimal cleanup since everything cooks in one pan.
Full of Flavor: Packed with the zesty, spicy flavors of enchiladas combined with rich, creamy pasta.
Family-Friendly: A guaranteed crowd-pleaser that’s customizable for picky eaters.
Quick and Easy: On the table in about 30 minutes, making it perfect for busy nights.
Versatile: Easily swap out ingredients to fit your diet or whatever you have on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound ground beef or turkey
1/2 onion, chopped
1 tablespoon taco seasoning
1 (4.5-ounce) can chopped green chiles
2 (10-ounce) cans red enchilada sauce
1 (14.5-ounce) can chicken broth
1/2 pound ziti noodles (about 2 cups)
1/2 cup sour cream
1 1/2 cups shredded cheddar or Monterey Jack cheese
Optional toppings: diced tomatoes, avocado, sour cream, cilantro, olives, green onions

Directions

Cook the Meat: In a large skillet or pot over medium heat, cook the ground beef until browned and crumbled.
Add Flavor: Stir in the chopped onion, taco seasoning, and green chiles. Cook for about 3 minutes until onions are softened.
Add Liquids and Pasta: Pour in the enchilada sauce and chicken broth, then add the uncooked pasta. Stir well.
Simmer: Cover the pot and let it simmer on low heat for 10-12 minutes, stirring occasionally, until the pasta is tender.
Stir in Dairy: Remove from heat and stir in the sour cream and 1/2 cup of the shredded cheese until creamy.
Top and Melt: Sprinkle the remaining cheese over the top. Cover and let it sit for a few minutes until the cheese melts.
Garnish and Serve: Top with your favorite toppings and serve hot.

Servings and Timing

Servings: 6
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Variations

Vegetarian: Swap the meat for black beans, pinto beans, or roasted vegetables.
Spicy: Use a hot enchilada sauce or add chopped jalapeños for extra heat.
Creamier Version: Stir in 4 ounces of cream cheese with the sour cream for a richer sauce.
Different Pasta: Use penne, rotini, or shells if you don’t have ziti on hand.
Chicken Version: Replace the ground beef with shredded cooked chicken for a lighter twist.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the microwave or on the stovetop, adding a splash of broth if needed to loosen the sauce.
Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use a different type of pasta?

Yes, short pasta shapes like penne, rotini, or macaroni work perfectly.

Is this dish spicy?

It can be mild or spicy depending on the enchilada sauce and toppings you choose.

Can I make it ahead of time?

Yes, it reheats beautifully and is great for meal prep.

What protein can I use besides ground beef?

Try ground turkey, shredded chicken, or even a meatless crumbles alternative.

Can I add vegetables?

Absolutely, bell peppers, corn, or zucchini would be great additions.

How do I make it extra cheesy?

Double the amount of shredded cheese stirred in and melted on top.

Is there a dairy-free option?

Use dairy-free sour cream and shredded cheese substitutes.

Can I use homemade enchilada sauce?

Yes, homemade sauce adds a wonderful, fresh flavor to the dish.

What toppings go best with Enchilada Pasta?

Avocado, sour cream, chopped tomatoes, olives, cilantro, and green onions are all great.

Can I freeze Enchilada Pasta?

Yes, freeze cooled pasta in an airtight container and thaw before reheating.

Conclusion

Enchilada Pasta is the perfect marriage of two comforting favorites. It’s easy to make, bursting with flavor, and endlessly customizable to suit your tastes. Whether you’re feeding a crowd or meal prepping for the week, this dish is a delicious go-to for any night of the week.