Best 4 Enchilada Pasta Bake Recipes
Indulge in a culinary adventure with our tantalizing Enchilada Pasta Bake, a delectable fusion of Mexican and Italian flavors. This extraordinary dish combines the richness of enchilada sauce, the comforting warmth of pasta, and a symphony of Tex-Mex ingredients, resulting in a flavor explosion that will delight your taste buds. Prepare to embark on a sensory journey as we unveil the secrets behind this delightful creation, guiding you through each step of the recipe with precision. Additionally, discover a treasure trove of complementary recipes that offer variations on this classic dish, including a vegetarian option, a slow-cooker adaptation, and a zesty green enchilada pasta bake. Get ready to tantalize your palate with this irresistible fusion of flavors and impress your family and friends with your newfound culinary skills.
Let's cook with our 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
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.
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
Tips:
- For a vegetarian version, omit the ground beef and add an extra can of black beans or corn.
- To make this dish ahead of time, assemble the casserole and bake it according to the recipe instructions. Then, let it cool completely and store it in the refrigerator for up to 3 days. When you're ready to serve, reheat the casserole in a preheated 350°F oven for about 30 minutes, or until it's heated through.
- If you want a spicier dish, add a teaspoon or two of chili powder or cayenne pepper to the ground beef mixture.
- Serve this casserole with your favorite toppings, such as sour cream, guacamole, salsa, or shredded cheese.
Conclusion:
Enchilada pasta bake is a delicious and easy-to-make dish that's perfect for a weeknight meal. It's also a great way to use up leftover chicken or ground beef. With its combination of pasta, cheese, and enchilada sauce, this casserole is sure to be a hit with everyone at the table.
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