Enchilada Pasta Bake Recipes

ENCHILADA PASTA

Enchilada Pasta image

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

Ingredients

1 lb lean hamburger
1/2 onion, chopped
1 Tablespoon Old El Paso™ taco seasoning mix
1 (4.5-ounce) can chopped green chiles
2 (10-ounce) can red enchilada sauce
1 (14.5-ounce) can chicken broth
1/2 lb ziti noodles (about 2 cups)
1/2 cup sour cream
1 1/2 cups shredded mozzarella cheese
Optional toppings: tomatoes, avocados, sour cream, cilantro, olives, green onions

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

ENCHILADA PASTA BAKE

Enchilada Pasta Bake image

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

Ingredients

4-1/2 cups medium pasta shells, uncooked
2 tsp. oil
1 yellow onion, chopped
1 red pepper, chopped
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
1 can (14.5 oz.) no-salt-added diced tomatoes, undrained
2 cups OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1 can (15.5 oz.) no-salt-added black beans, rinsed
3 green onions, thinly sliced, divided
1/3 cup chopped fresh cilantro, divided
1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA

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

ONE-POT ENCHILADA PASTA

One-Pot Enchilada Pasta image

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

Ingredients

4 cups uncooked mini penne or other small pasta
4 cups vegetable broth or water
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium sweet yellow pepper, chopped
1 medium sweet red pepper, chopped
1 cup fresh or frozen corn, thawed
1 can (10 ounces) enchilada sauce
2 tablespoons taco seasoning
1/2 cup shredded cheddar cheese
Optional: Fresh cilantro leaves, cherry tomatoes and lime wedges

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.

STACKED ENCHILADA BAKE

Stacked Enchilada Bake image

Looking for a hearty casserole dinner? Enjoy this baked enchilada that's ready in 30 minutes - perfect if you love Mexican cuisine.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 5

Ingredients

12 corn tortillas (5 or 6 inches in diameter), torn into bite-size pieces
2 cans (15 to 16 ounces each) chili beans in sauce, undrained
1 can (10 ounces) enchilada sauce
1 1/2 cups shredded Monterey Jack cheese (6 ounces)
3 medium green onions, sliced (3 tablespoons)

Steps:

Heat oven to 400°. Spray 2-quart casserole with cooking spray.
Place half of the tortilla pieces in casserole; top with 1 can of beans. Repeat layers. Pour enchilada sauce oven beans and tortilla pieces. Sprinkle with cheese and onions.
Bake uncovered about 20 minutes or until bubbly around edge.

Nutrition Facts : Calories 300, Carbohydrate 45 g, Cholesterol 25 mg, Fiber 8 g, Protein 16 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 910 mg

CHICKEN ENCHILADA PASTA

Chicken Enchilada Pasta image

I thought this would make a delicious alternative from our usual enchiladas or tacos and I was right. We love this! The sauce is so flavorful! It also makes some fabulous leftovers! Run, don't walk, to the grocery store to pick up the ingredients for this yumminess as soon as you can! Top with avocado, green onion, black olives, tomatoes, and sour cream.

Provided by Lori Bachner Carey

Categories World Cuisine Recipes Latin American Mexican

Time 55m

Yield 8

Number Of Ingredients 14

Ingredients

1 (16 ounce) package penne pasta, or to taste
2 tablespoons olive oil
1 onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
2 cooked chicken breasts, shredded, or more to taste
2 (10 ounce) cans green enchilada sauce
⅔ cup red enchilada sauce
1 (4 ounce) can diced green chiles
2 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon salt
2 cups shredded Colby-Monterey Jack cheese
1 cup sour cream

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.

Nutrition Facts : Calories 557.9 calories, Carbohydrate 53.7 g, Cholesterol 76.1 mg, Fat 28.4 g, Fiber 4.5 g, Protein 24.7 g, SaturatedFat 15.2 g, Sodium 685.6 mg, Sugar 4.4 g

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