When an enchilada meets pasta, you get a delicious and simple recipe that the whole family will love! Flavorful beef or chicken, spicy enchilada sauce, and gooey cheese make this pasta dish one that you will make repeatedly. Enchilada Pasta is one of my favorite go-to meals because it is on the table in about 30 minutes. It is also one of those recipes you can switch up to make it an entirely different version of itself. Replace the red enchilada sauce for Salsa Verde or switch out the elbow macaroni for penne for the same results but with a different flavor.
You’re welcome!
Ingredients
2 cups shredded chicken or 1 lb. ground beef
1 yellow pepper, diced
1 red pepper, diced
2 tsp. garlic, minced
1 onion, chopped
1 can chopped green chiles
1 packet taco seasoning or 2 Tbsp. homemade taco seasoning
2 10-oz. cans enchilada sauce
1 14.5-oz. can chicken or beef broth
1 can diced tomatoes or Rotel
1 box ziti or elbow pasta
1/2 cup sour cream
1/2 cup cheddar cheese
(Optional) 1 cup frozen corn kernels
(Optional) 1 can black beans, rinsed and drained
Toppings: sour cream, black olives, avocado, green onions, cilantro
Instructions
Boil the elbows in salted water and drain. To make these starch-resistant, prepare the pasta 24 hours before it is needed and store it in the refrigerator.
If you are using ground beef, brown the ground beef in a skillet and drain the grease. Do not add chicken until later if you are using cooked chicken,(see below).
Add the onions, garlic, and red and yellow peppers and saute until the onions are translucent and the peppers are soft.
Stir in the tomatoes, green chiles and taco seasoning. Cook for 3 minutes.
Add enchilada sauce and broth. Bring to a boil.
Stir in the macaroni. Turn the heat to low. Stir and cover. Simmer for 10-12 minutes, stirring halfway through.
Remove from heat and stir in the sour cream and 1/2 cup of cheese.
At this point, you can add the corn and beans, but if you are keeping it more low-carb, you can omit these items because they are not low-carb or Keto-friendly.
If you are using cooked chicken, add the chicken now. Stir until combined.
Sprinkle the remaining cheese on top and cover until the cheese is melted.
Garnish with black olives, green onions and cilantro.
If you like this recipe, you may also like the following recipes:
Indian-Style Macaroni and Beef
Enchilada Pasta
Equipment
- 2 large pots
- 1 knife
- 1 Large spoon
Ingredients
- 2 cups chicken, cooked and cubed or 1 lb. ground beef
- 1 yellow pepper, diced
- 1 red pepper, diced
- 2 tsp. garlic, minced
- 1 onion, chopped
- 1 can chopped green chiles
- 1 packet packet taco seasoning or 2 Tbsp. homemade taco seasoning
- 2 10 oz. cans enchilada sauce
- 1 14.5 oz. can chicken or beef broth
- 1 can diced tomatoes or Rotel
- 1 box elbow macaroni or ziti pasta
- 1/2 cup sour cream
- q/w cup cheddar cheese
- 1 cup frozen corn kernels Optional
- 1 can black beans, rinsed and drained Optional
- Toppings: sour cream, black olives, avocado, green onions, cilantro
Instructions
- Boil the elbows in salted water and drain. In order to make these starch resistant, prepare the pasta 24 hours before it is needed and store in the refrigerator.
- If using ground beef, brown the ground beef and drain the grease. If you are using cooked chicken, don't add it yet. See instructions below as to when to add the chicken.
- Saute onions, garlic, red pepper and yellow pepper in olive oil until onions are translucent and peppers are soft.
- Add green chiles and taco seasoning. Stir and cook for 3 minutes.
- Add enchilada sauce and broth. Bring to a boil.
- Stir in the macaroni. Turn the heat to low. Stir and cover. Simmer for 10-12 minutes, stirring halfway through.
- Remove from heat and stir in the sour cream and 1/2 cup of cheese.
- At this point, you can add the corn and beans, but if you are keeping it more low-carb, you can omit these items because they are not low-carb orKeto-friendly.
- If you are using cooked chicken, stir that in now.
- Sprinkle the remaining cheese on top and cover until the cheese is melted.
- Garnish with black olives, green onions and cilantro
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