Enchilada Pasta Recipe

Looking for a new weeknight favorite? Meet your next obsession; Enchilada Pasta.

If you love the bold, cheesy comfort of enchiladas but not the time it takes to roll and bake them, this Enchilada Pasta is your shortcut to happiness. In just 30 minutes, you’ll have a rich, one-pot Tex-Mex dish bursting with flavor ; creamy sauce, tender chicken, and pasta that soaks up every bit of that saucy goodness.

This Enchilada Pasta is a game-changer for busy nights; no tortillas to fill, no baking pans to scrub. Just one skillet, simple steps, and a meal the whole family will devour. It’s flexible, freezer-friendly, and endlessly comforting.

Try it once, and this Enchilada Pasta will be your new weeknight go-to ; fast, flavorful, and fuss-free.

Enchilada pasta served with creamy sauce and melted cheese.

Why This Enchilada Pasta Recipe Deserves a Spot in Your Rotation

Classic enchiladas are delicious, no doubt; but they often mean a long evening of prep, rolling, and baking. This Enchilada Pasta skips the fuss without sacrificing a single bit of flavor. All the magic happens right in your skillet ; where tender pasta, bold spices, chicken, and creamy enchilada sauce come together in one soul-warming meal.

What makes this Enchilada Pasta a true weeknight hero is its flexibility; you can easily make it vegetarian, dial up or down the spice, or switch out the protein depending on what’s in your fridge. It pairs perfectly with guacamole, Mexican rice, or even a fresh salad for a complete, satisfying dinner.

And here’s the bonus; this Enchilada Pasta tastes just as amazing the next day. It holds up beautifully in the fridge and freezer, which makes it a dream for busy folks and meal-prep lovers alike.

Jump to:

Ingredients
Instructions
Smart Substitutions for Every Preference
Recipe Variations & Dietary Modifications
Equipment
Storage & Meal Prep Tips
The 5-Minute Trick Chefs Swear By
FAQ
One-Pot Magic You’ll Crave Again and Again
Related
Pairing
Enchilada Pasta Recipe

Ingredients

Main Ingredients

Penne or rigatoni pasta
Cooked shredded chicken
Red enchilada sauce
Heavy cream
Cream cheese
Shredded Mexican cheese blend
Diced green chiles
Onion, diced
Garlic, minced
Olive oil

Seasonings & Spices

Cumin
Chili powder
Paprika
Salt and black pepper

Fresh Garnishes

Fresh cilantro, chopped
Green onions, sliced
Sour cream
Lime wedges

Flat lay of ingredients used to make enchilada pasta, laid out on a white countertop.

See recipe card for quantities.

Instructions

Cook Pasta & Prep Ingredients

Cook pasta according to package directions until just shy of al dente.
Drain and set aside, reserving ½ cup pasta water.
Shred your chicken into bite-sized pieces if using rotisserie chicken.

Build the Flavor Base

Heat olive oil in a large skillet over medium heat.
Add diced onion and cook for 3-4 minutes until softened.
Add garlic, cumin, chili powder, and paprika, cooking for 30 seconds until fragrant.
Pour in enchilada sauce and bring to a simmer.

Create the Creamy Sauce

Add cream cheese chunks to the skillet, whisking until smooth.
Slowly add heavy cream and diced green chiles.
Simmer for 2-3 minutes until slightly thickened.

Combine and Serve

Add cooked pasta and shredded chicken to the skillet, tossing until evenly coated.
Remove from heat and stir in 1 ½ cups of cheese until melted.
Sprinkle remaining cheese on top, broil for 2-3 minutes if desired, then garnish with cilantro and green onions.
Serve with sour cream and lime wedges.

Pasta boiling in a pot with chicken being prepped on the side.

Step 1: Cook Pasta & Prep Ingredients
Cook pasta until just under al dente and prep chicken and other ingredients.

Onion, garlic, and spices sizzling in a skillet to build flavor.

Step 2: Build the Flavor Base
Sauté onions and garlic with spices to start the flavor base.

Cream cheese melting into enchilada sauce in a skillet.

Step 3: Create the Creamy Sauce
Stir in cream cheese, cream, and green chiles to create the sauce.

Enchilada pasta mixed in a skillet with cheese and garnishes.

Step 4: Combine and Serve
Toss pasta and chicken in sauce, melt cheese, and garnish before serving.

Expert Cooking Tips & Tricks for the Best Enchilada Pasta

Want your Enchilada Pasta to turn out creamy, flavorful, and totally irresistible? These tried-and-true tips will take it from good to restaurant-quality with just a few small tweaks:

Undercook the Pasta Slightly: Since the pasta finishes cooking in the sauce, aim for just under al dente during the initial boil; this keeps it from going mushy and gives the final dish that perfect, toothsome bite.
Soften That Cream Cheese: Cold cream cheese can be stubborn and lumpy. Let it sit at room temp for 30 minutes or pop it in the microwave for 15–20 seconds to get that smooth, velvety texture right from the start.
Double Down on the Cheese: Stir some cheese into the sauce and save a generous handful for sprinkling on top. This layering trick keeps the sauce from breaking and gives you that golden, gooey finish.
Dial In the Heat: Always start with a mild enchilada sauce; you can build heat slowly with hot sauce or fresh jalapeños. Once the spice is in, there’s no turning back.
Finish Like a Pro: Stir in a tablespoon of butter at the end for that extra-rich, glossy finish. It’s a simple trick that makes your Enchilada Pasta look and taste like it came from a restaurant kitchen.

Little details make a big difference ; and these tips ensure every batch of Enchilada Pasta hits the mark.

Smart Substitutions for Every Preference

One of the best things about Enchilada Pasta is how easily it adapts to your needs; here are some smart swaps to make it your own:

Going vegetarian? Skip the chicken and toss in black beans, corn, or bell peppers for a hearty, meatless twist.
Need gluten-free? Just use your favorite gluten-free pasta shape ; the sauce does all the heavy lifting anyway.
Dairy-free delight? Try coconut cream and your go-to dairy-free cheese; you’ll still get that creamy richness without the dairy.
Looking to mix up the protein? Ground beef, turkey, or even shrimp bring their own tasty spin to this Enchilada Pasta.
Playing with heat? Use green enchilada sauce for a gentler flavor, or kick things up with sliced jalapeños for a spicier bite.

No matter how you tweak it, Enchilada Pasta stays deliciously flexible and full of flavor.

Recipe Variations & Dietary Modifications

There’s more than one way to love Enchilada Pasta; here are a few easy twists to suit your taste:

Slow Cooker Enchilada Pasta
Add all ingredients except pasta and cheese to the slow cooker; cook on low 4–6 hours. Stir in cooked pasta and cheese just before serving.
Vegetarian Enchilada Pasta
Swap the chicken for black beans, corn, and your favorite veggies like bell peppers or zucchini. Same method, same big flavor.
Beef Enchilada Pasta
Use 1 pound of ground beef; brown it first, drain the fat, then follow the recipe. It adds a rich, hearty edge.
One Pot Enchilada Pasta
Cook pasta directly in the sauce by adding it uncooked with extra broth. Simmer 15–20 minutes; it thickens naturally as it cooks.
Creamy Enchilada Pasta Bake
Transfer to a baking dish, top with cheese, and bake at 375°F for 20–25 minutes until bubbly and golden.

Equipment

Large Skillet or Dutch Oven: A wide, heavy-bottomed pan distributes heat evenly and prevents hot spots that could cause the cream sauce to break.
Large Pasta Pot: Essential for cooking pasta properly without overcrowding.
Quality Whisk: Crucial for creating a smooth, lump-free sauce when incorporating the cream cheese.
Wooden Spoon: Perfect for stirring without scratching your cookware.
Sharp Chef's Knife: Makes quick work of dicing onions and mincing garlic.
Budget-Friendly Alternative: If you don't have a large skillet, you can use a regular saucepan and mix everything in the pasta pot after draining.

Storage & Meal Prep Tips

Meal Prep Made Easy
Double the batch and freeze half, or prep in advance by chopping veggies, shredding cheese, and measuring out spices for faster assembly later.
Refrigerator Storage
Keep leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen overnight, making this Enchilada Pasta even better the next day.
Reheating Tips
For single servings, reheat in the microwave with a splash of milk or cream to bring back the creamy texture. For larger portions, warm on the stovetop over low heat, stirring often.
Freezing Instructions
Cool completely, then transfer to freezer-safe containers (leave room for expansion). Freeze for up to 3 months, and don’t forget to label.
From Freezer to Table
Thaw in the fridge overnight; reheat gently with a little cream or milk to revive the original texture.

The 5-Minute Trick Chefs Swear By

Back when I was still learning the ropes in my tiny kitchen, I couldn’t figure out why my Enchilada Pasta never looked quite as silky as the restaurant version. It tasted great ; but the sauce always seemed a bit loose, and the dish didn’t hold together the way I wanted. Then a chef friend dropped a tiny gem of wisdom that changed everything.

The secret? Let your Enchilada Pasta rest for five minutes before serving. That’s it. No fancy ingredients, no extra steps. Just a short pause off the heat. In those few quiet minutes, the sauce thickens naturally, the flavors blend beautifully, and the whole dish transforms into something that looks and tastes professionally made. It’s a small trick ; but trust me, it makes a big difference.

FAQ

What makes enchiladas soggy?

Enchiladas get soggy when tortillas soak up too much sauce or aren’t prepped properly. Lightly frying corn tortillas before rolling helps them hold their shape, and using just enough sauce (not drowning them) keeps the texture just right.

What is the secret to good enchiladas?

The key to great enchiladas ; and the same applies to Enchilada Pasta ; is building layers of flavor. Sauté your aromatics, use good quality sauce, and don’t skip the resting time after cooking. Letting your Enchilada Pasta sit for a few minutes helps everything settle and thicken just right.

What are some facts about enchiladas in Mexico?

In Mexico, enchiladas vary by region and are typically made with corn tortillas and bold sauces like red chile, green tomatillo, or mole. They’re often lighter than American-style versions, focusing more on sauce and flavor than cheese.

What are the different types of enchilada sauce?

There are three main types: red (with dried chilies), green (with tomatillos and green chilies), and creamy or white sauce. Each one brings its own twist to enchiladas ; and your Enchilada Pasta can be transformed completely depending on which sauce you use.

One-Pot Magic You’ll Crave Again and Again

So here’s the truth; this Enchilada Pasta proves that comfort food doesn’t need to be complicated or time-consuming. It’s bold, cheesy, satisfying, and comes together in a single pot — the kind of dish that makes you look like a dinner hero without breaking a sweat. Whether you go classic with chicken or put your own spin on it, this one’s built to be customized and loved by everyone at the table.

If you’re a fan of this flavor-packed, no-fuss kind of meal, you’ve got to try my Marry Me Chicken Pasta for creamy, romantic vibes or the cozy and wholesome Broccoli Pasta ; both are perfect for weeknights when you want something fast and delicious.

Now it’s your turn ; gather your ingredients, stir up some magic, and see why this Enchilada Pasta might just become your new family favorite. Already made it? I’d love to hear how you made it your own, so drop your twist or tip in the comments below!

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Pairing

These are my favorite dishes to serve with this Enchilada Pasta Recipe: