Enchilada Pasta Recipes
ENCHILADA PASTA
A delicious one-pot cheesy enchilada pasta recipe that's so simple it's done in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 460, Carbohydrate 42 g, Cholesterol 75 mg, Fat 1, Fiber 3 g, Protein 28 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 6 g, TransFat 1/2 g
CHICKEN ENCHILADA PASTA
I thought this would make a delicious alternative from our usual enchiladas or tacos and I was right. We love this! The sauce is so flavorful! It also makes some fabulous leftovers! Run, don't walk, to the grocery store to pick up the ingredients for this yumminess as soon as you can! Top with avocado, green onion, black olives, tomatoes, and sour cream.
Provided by Lori Bachner Carey
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 557.9 calories, Carbohydrate 53.7 g, Cholesterol 76.1 mg, Fat 28.4 g, Fiber 4.5 g, Protein 24.7 g, SaturatedFat 15.2 g, Sodium 685.6 mg, Sugar 4.4 g
ENCHILADA PASTA RECIPE
In the mood for enchiladas? Whip up this one pot chicken enchilada pasta with all your favorite Mexican flavors in less than half the time!
Provided by Rebekah Garcia Kalinowski
Time 30m
Number Of Ingredients 13
Steps:
- If using chicken, cut into bite sized pieces. Add the oil to a large skillet over high heat. Add the chicken (or ground beef), onions, garlic, salt, chili powder, cumin and black pepper. Stir occasionally until the chicken is browned on all sides. Stir in the enchilada sauce, water and pasta. Bring to a boil, then lower heat to a simmer. Cover and cook for 15 minutes, or until pasta is tender and cooked. Stir in the sour cream and cheese and serve.
Nutrition Facts : Calories 435 calories, Fat 14 g, Carbohydrate 45 g, Fiber 2 g, Protein 25 g, SaturatedFat 7 g, Sodium 1013 mg, Sugar 6 g
ENCHILADA PASTA
All the flavors of cheesy enchiladas are tossed together in this quick and easy pasta dish!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. In a large bowl, combine enchilada sauce, corn, beans, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese, Greek yogurt and green chiles; set aside. Heat olive oil in a saucepan over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in cream cheese, chili powder and cumin until cream cheese has melted. Stir in pasta and enchilada mixture until well combined; season with salt and pepper, to taste. Add pasta to prepared baking dish and top with avocado and remaining cheeses. Place into oven and bake until cheeses have melted, about 5-10 minutes. Serve immediately, garnished with cilantro.
ONE-POT ENCHILADA PASTA
I love this cozy enchilada pasta dish because it is ready in less than 30 minutes and is full of healthy ingredients-just what a busy weeknight meal calls for. -Nora Rushev, Reitnau, AA
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 444 calories, Fat 5g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 1289mg sodium, Carbohydrate 84g carbohydrate (8g sugars, Fiber 8g fiber), Protein 18g protein.
ONE-PAN ENCHILADA PASTA
Great flavors come together in one fuss-free pan for this Tex-Mex-inspired meal.
Provided by Deborah Harroun
Categories Entree
Time 43m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 620, Carbohydrate 61 g, Cholesterol 105 mg, Fat 2, Fiber 3 g, Protein 39 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1220 mg, Sugar 5 g, TransFat 1/2 g
CHICKEN ENCHILADA PASTA CASSEROLE
I had leftovers from nachos and threw this together. Comfort food with a kick!
Provided by srhouse
Categories Main Dish Recipes Pasta Chicken
Time 56m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 718.5 calories, Carbohydrate 81.5 g, Cholesterol 93.5 mg, Fat 24.7 g, Fiber 5.9 g, Protein 44.4 g, SaturatedFat 9.2 g, Sodium 1491.6 mg, Sugar 5.8 g
ENCHILADA PASTA BAKE
Put a hearty Enchilada Pasta Bake on the table with pasta shells, roasted chicken breast and black beans. Your family will love this Enchilada Pasta Bake.
Provided by My Food and Family
Categories Home
Time 50m
Yield 8 servings, 1-1/2 cups each
Number Of Ingredients 11
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.
Nutrition Facts : Calories 410, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 700 mg, Carbohydrate 53 g, Fiber 5 g, Sugar 6 g, Protein 25 g
CHICKEN ENCHILADA PASTA RECIPE
This Chicken Enchilada Pasta is quick, simple, and full of Mexican cuisine flavor. Whether you like Mexican food or not, you are going to love this pasta. All my picky eaters asked for seconds, so I consider this recipe a win.
Provided by Elyse Ellis
Categories Main Course
Time 35m
Number Of Ingredients 18
Steps:
- Boil pasta according to package directions. While it's cooking, chop onions and red pepper.
- Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic and red pepper and cook for another 3-5 minutes.
- Add cooked chicken, green chiles, cumin, chili powder, salt, and enchilada sauces. Let sauce simmer for about 8-10 minutes.
- Add cheese and stir until the cheese is melted and heated through. Add the sour cream, but DO NOT bring to a boil. Cook on low heat or the sour cream will curdle. Stir until sour cream is well mixed and heated through.
- Drain pasta and return to pot. Pour sauce over pasta and mix well.
- Serve and garnish with your favorite toppings.
- We love avocado, tomato, green onion, and sour cream.
Nutrition Facts : Calories 691 kcal, Carbohydrate 52 g, Protein 32 g, Fat 41 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 106 mg, Sodium 1596 mg, Fiber 10 g, Sugar 14 g, ServingSize 1 serving
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