Looking for a new way to enjoy the flavor of enchiladas? Then you have to try this one-pot cheesy enchilada pasta!
Enchiladas are a favorite in our house. Whether made with beef, chicken, pork, beans, or a combo, they always hit the spot. But what I don’t love is rolling them out. It can be a little tedious, and it’s always up in the air whether your tortillas are going to break.
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So we are completely changing it up and nixing the tortillas and using pasta. Yes, I know this is not authentic, but it is so delicious. Not only does everything get cooked in one pot for easy clean up, but the pasta absorbs some of the other flavors and makes it so flavorful!
Plus, this enchilada pasta is a total crowd-pleaser that adults and kids alike will love. Make it on a busy weeknight or when craving a healthy yet comforting dish! One serving packs 42 grams of protein and 8 grams of fiber, and the leftovers are great for lunch the next day, or make it for meal prep.
Why you’ll love this enchilada pasta recipe
- packed with flavor and a fun way to change up your typical enchiladas
- easy one-pot meal ready from start to finish in 45 minutes or less
- macro-balanced meal – there is protein from the beef and pasta, carbohydrates from the pasta, healthy fats from the oil, beef, and cheese, and fiber from the vegetables and pasta.
- super comforting and cozy and something the whole family will love!
What is one-pot pasta?
One-pot pasta is exactly how it sounds – a pasta dish that is made in one pot. The pasta is cooked in liquid (usually a combination of sauce and water/stock) along with everything else (meat, veggies, cheese…). Doing this makes mealtime easier, and there is less cleanup as you don’t have to cook your pasta in a separate pot.
What are enchiladas?
Enchiladas are a Mexican dish consisting of a filling (usually meat, cheese, beans, veggies, or a combination) rolled inside corn tortillas, covered with savory enchilada sauce and cheese, and baked in a large dish. They can then be topped with sour cream, guacamole, or diced tomatoes.
Are enchiladas healthy?
Enchiladas usually consist of protein, carbs, and fat. When getting them out at a restaurant, they can be heavy on fat and calories and lower on protein. Of course, they can be enjoyed in moderation, but something to think about if you have specific goals.
This enchilada pasta makes a delicious, healthy addition to one’s diet! We aren’t using a ton of cheese in this recipe to keep the fat down. We also added veggies for fiber and micronutrients. And it is high in protein! One serving has 42 grams of protein, 54 grams of carbs, 21 grams of fat, and 8 grams of fiber.
One pot enchilada pasta ingredients
- olive oil
- onion
- garlic
- lean ground beef – lean beef will help ensure the sauce isn’t too watery when it cooks.
- chili powder
- cumin
- dried oregano
- bell peppers
- mushrooms
- pasta – I used fusilli but a similar shape should work.
- red enchilada sauce – I used store-bought for convenience, but you can also use homemade.
- bone broth
- cheddar cheese
- salt and pepper
How to make enchilada pasta
- Sauté onions and garlic. Heat a large dutch oven or pot over medium-low heat, add oil, and let it get hot. Add onions, salt, and pepper and sauté for 2-3 minutes, stirring occasionally, until softened and slightly browned. Then add garlic and saute for 1-2 minutes until fragrant.
- Brown beef. Add beef to the pan, break it up with the back of a spoon, and saute for 2-3 minutes. Next, add chili powder, cumin, oregano, and a little salt and pepper, mix to combine, and saute for another 3-5 minutes until beef is browned.
- Cook pasta. Add your peppers, mushrooms, pasta, enchilada sauce, and broth to the pan. Mix well to combine, making sure everything is evenly distributed. Push down the ingredients to make sure they are covered by the liquid. Put the lid on the pan and turn up the heat to medium. Cook for 13-15 minutes, allowing it to come to a boil, until pasta is almost al dente. Make sure to stir 1-2 times while it cooks so nothing gets stuck to the bottom. Remove the lid from the pan and let it simmer for 1-2 minutes until the pasta is al dente and most of the liquid is absorbed.
- Top with cheese. Stir in half of the cheese. Top with the remaining cheese and let it melt.
- Enjoy! Let cool for a few minutes (pasta will be VERY HOT). As it cools, it will thicken up even more. Serve with toppings of your choice and enjoy!
Can this dish be made gluten-free?
Yes, you can easily make this dish gluten-free by using your favorite gluten-free pasta
Storage and reheating
- refrigerator – allow the pasta to cool completely. Store in an airtight container in the fridge for up to 4-5 days.
- freezer – this recipe would be great to freeze. Freeze in a large container or individual servings. It should last up to 3 months in the freezer. Defrost in the fridge overnight. The pasta will absorb some of the liquid, so you might need to add more sauce when you defrost and reheat it.
- reheating – either reheat it by popping it in the microwave for a few minutes, or you can reheat it in a pot on the stove.
Substitutions and additions
- olive oil – any neutral oil will work.
- garlic – garlic powder will work instead. Use 1 teaspoon and add it when you add the rest of the spices.
- lean ground beef – ground chicken or ground turkey will work instead.
- spices – feel free to use a mix of spices and customize as needed. You just need about 1 1/2 tablespoons total of dried herbs. The ratio of the herbs shouldn’t matter too much. Taco seasoning will also work.
- vegetables – feel free to change up the ratios of the vegetables if you like. You can add more if you like too.
- pasta – I used fusilli, but a similar shape should work. Use gluten-free pasta if needed.
- red enchilada sauce – I used store-bought for convenience, but you can also use homemade. I have not tried it, but you could try green enchilada sauce.
- bone broth – water or regular chicken broth will work instead.
- cheddar cheese – monterey jack cheese or a store-bought Mexican cheese blend will also work. Use dairy-free cheese if needed.
Here are some additions:
- black beans
- canned green chiles – for some spice
More healthy pasta recipes
- one pot ground turkey pasta
- chicken parmesan pasta
- chicken caesar pasta salad
- creamy cottage cheese pasta
- cheesy taco pasta
And if you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Enchilada Pasta
equipment
ingredients
- 1 tablespoon olive oil
- 1 cup diced onion (120 grams)
- 2 cloves garlic, minced
- 1 pound lean ground beef (I used 93/7)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 2 cups diced bell peppers (240 grams)
- 2 cups diced mushrooms (140 grams)
- 8 ounces pasta (I used fusilli, but a similar shape should work)
- 1 15-ounce jar red enchilada sauce
- 1 1/2 cups broth (I used bone broth)
- 1 cup shredded cheddar cheese (2.5 ounces)
- salt and pepper, to taste
- for topping – fresh cilantro, lime juice, shredded cheese…
instructions
- Sauté onions and garlic. Heat a large dutch oven or pot over medium-low heat, add oil, and let it get hot. Add onions, salt, and pepper and sauté for 2-3 minutes, stirring occasionally, until softened and slightly browned. Then add garlic and saute for 1-2 minutes until fragrant.
- Brown beef. Add beef to the pan, break it up with the back of a spoon, and saute for 2-3 minutes. Next, add chili powder, cumin, oregano, and a little salt and pepper, mix to combine, and saute for another 3-5 minutes until beef is browned.
- Cook pasta. Add your peppers, mushrooms, pasta, enchilada sauce, and broth to the pan. Mix well to combine, making sure everything is evenly distributed. Push down the ingredients to make sure they are covered by the liquid. Put the lid on the pan and turn up the heat to medium. Cook for 13-15 minutes, allowing it to come to a boil, until pasta is almost al dente. Make sure to stir 1-2 times while it cooks so nothing gets stuck to the bottom. Remove the lid from the pan and let it simmer for 1-2 minutes until the pasta is al dente and most of the liquid is absorbed.
- Top with cheese. Stir in half of the cheese. Top with the remaining cheese and let it melt.
- Enjoy! Let cool for a few minutes (pasta will be VERY HOT). As it cools, it will thicken up even more. Serve with toppings of your choice and enjoy!
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nutrition
Recipe by Kelly Nardo, Eat the Gains | Photography by Sierra Inn
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I was pleasantly surprised by this recipe!! It is time consuming having to chop everything up but it was delicious and I will be making it on repeat!
Glad you enjoyed it, Meagan! The chopping is always the hardest part lol.
This was great! We left out the mushrooms (no fans in our house) and we only had chicken stock on hand so subbed for that. It came together really quickly and was easy for a weeknight dinner. We did have trouble finding 15oz enchilada sauce- could only find 10oz but subbed water and it still tasted so good! Looking forward to leftovers 🙂
Glad it came out with what you used! Thanks for trying it, Analise!