Spaghetti Enchiladas Recipes

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.

ENCHILADA PASTA

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-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.

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 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.

SPAGHETTI ENCHILADAS

Steps:

• Cook the spaghetti according to the manufacturer's instructions. Set spaghetti aside.
• Mix the cayenne, basil, and the whole jalapeno pepper in a blender.
• Combine the Spaghetti sauce and Enchilada sauce over low heat on the stove. Add the cayenne/basil/jalapeno mixture the sauce.
• Combine mozzarella and cottage cheese, then add mixture to the sauce.
• Puree the chili beans in a blender and add to sauce.
• Separate the egg yolks from the egg whites. Beat the egg whites until just a little bit past stiff. Add the egg whites to the sauce.
• Prepare the tortillas by beating them with a meat hammer for 30 seconds and then soaking them in the sauce for 25 minutes.
• Remove the tortillas from the sauce. Place 10 spaghetti strands in each tortilla and fold each shut. Place them in 2 13x9 pans.
• Cover the tortillas with the remaining sauce and spaghetti.
• Place in oven at 475 for 15 minutes.