Enchilada Pasta Bake Recipes

ENCHILADA PASTA BAKE

Steps:

• Heat oven to 375°F.
• Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium heat. Add yellow onions and peppers; cook 3 to 5 min. or until crisp-tender, stirring frequently. Stir in seasoning mix and tomatoes; cook and stir 3 min. Add chicken, beans and half each of the green onions and cilantro; mix well. Remove from heat.
• Drain pasta. Add to chicken mixture; mix lightly. Pour into 13x9-inch baking dish; top with cheese.
• Bake 20 to 25 min. or until pasta mixture is heated through and cheese is melted. Sprinkle with remaining green onions and cilantro.

ENCHILADA PASTA

Steps:

• Cook the hamburger in a large skillet over medium heat until browned. Stir in the onions, green chiles and taco seasoning and cook for 3 minutes. Stir in enchilada sauce and chicken broth and bring to a boil. Then stir in the noodles and bring the heat to low. Stir and then cover. Cook for 10-12 minutes, or until the noodles are cooked. Stir halfway through to prevent the noodles from sticking.
• Remove from heat and stir in sour cream and 1/2 cups cheese. Then sprinkle the remaining cup of cheese on top and cover with the lid until melted.
• Top with your favorite toppings.

ONE-POT ENCHILADA PASTA

Steps:

• In a Dutch oven or large skillet, combine the first 9 ingredients. Bring to a boil; reduce heat. Simmer, uncovered, until pasta is al dente and sauce has thickened slightly, 12-15 minutes. Add cheese; stir until melted. Serve with desired toppings.

CHICKEN ENCHILADA PASTA

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return pasta to the pot.
• Heat oil in a large, deep skillet over medium-high heat. Saute onion in hot oil until slightly softened, 3 to 5 minutes. Stir red bell pepper and garlic into onion; saute until fragrant and softened, another 3 to 5 minutes.
• Stir chicken, green enchilada sauce, red enchilada sauce, diced green chiles, chili powder, cumin, and salt into onion mixture; bring to a simmer, reduce heat to low, and simmer until flavors blend, 8 to 10 minutes. Add Colby-Jack cheese and stir until melted and heated through, 1 to 3 minutes.
• Reduce heat to low and stir sour cream into enchilada mixture; cook and stir until heated through. Pour enchilada mixture over penne pasta and toss to coat completely.

ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, cook ground beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in enchilada sauce and salsa; set aside. , Place 2 tortillas, overlapping as necessary, in the bottom of a greased 13x9-in. baking dish. Cover with a third of the meat mixture. Top with 1 cup corn; sprinkle with 1-1/3 cups cheese. Repeat layers once, then top with remaining tortillas, meat and cheese. , Bake, uncovered, 30 minutes or until bubbly., Freeze Option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

CHICKEN ENCHILADA PASTA CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a large skillet over medium heat. Add chicken, 1/4 cup salsa, garlic, salt, and pepper; cook and stir until chicken is browned, 5 to 7 minutes. Stir in cream of chicken soup, pinto beans, corn, and green chile peppers.
• Stir cooked penne and Cheddar cheese into the skillet until cheese is melted. Transfer to a baking dish; scatter tortilla chips on top.
• Bake in the preheated oven until top is golden brown, about 20 minutes. Serve with remaining 1/4 cup salsa.

ONE-PAN ENCHILADA PASTA

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened and starting to brown, about 5 minutes. Add the garlic and cook until fragrant, another 30 seconds to 1 minute. Add in the chicken and stir to combine.
• Open both cans of enchilada sauce and pour them into the skillet. Add the chicken broth, then the pasta. Stir to combine. Cover the pan and cook over medium heat for 15 minutes, stirring once or twice. Uncover the pan and cook an additional 5 minutes, or until most of the liquid has been absorbed. Turn the heat to low and stir in 1 cup of the cheese. Top the pasta with the remaining 1/2 cup of cheese and cover the pan until the cheese has melted, about 3 minutes.
• Serve topped with desired toppings.