why make this recipe
Enchilada Pasta is a fantastic dish that combines the delicious flavors of enchiladas with the comfort of pasta. It is easy to make, perfect for busy weeknights, and is sure to please the whole family. With creamy sauce, savory sausage, and a hint of spice, dinner becomes a delight with minimal effort. Plus, it’s a great option for those who love Tex-Mex flavors!
how to make Enchilada Pasta
Ingredients:
- 8 oz pasta (penne or rotini works well)
- 1 lb Italian sausage (or any ground meat of choice)
- 1 can (10 oz) rotel tomatoes (with green chilies)
- 1 can (10 oz) enchilada sauce
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp olive oil
- Salt and pepper to taste
- Chopped cilantro or green onions for garnish (optional)
Directions:
- Cook the pasta according to the package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the sausage and cook until browned and cooked through.
- Stir in the rotel tomatoes, enchilada sauce, heavy cream, garlic powder, and onion powder. Let it simmer for about 5 minutes.
- Add the cooked pasta to the skillet and mix well.
- Stir in the shredded cheese, and cook until melted and creamy. Season with salt and pepper to taste.
- Serve hot, garnished with chopped cilantro or green onions, if desired.
how to serve Enchilada Pasta
Serve Enchilada Pasta warm directly from the skillet. It pairs great with a side of garlic bread or a fresh salad. For an extra kick, you can top it with sour cream, slices of jalapeños, or additional cheese.
how to store Enchilada Pasta
Keep any leftovers in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. To reheat, place it in a skillet over medium heat or in the microwave until heated through.
tips to make Enchilada Pasta
- Use any kind of pasta you have on hand for this recipe; it works with nearly all types.
- For a lighter version, try swapping the heavy cream with half-and-half or milk.
- Add some vegetables like bell peppers or spinach for added nutrition and flavor.
- If you want more heat, consider adding diced jalapeños or using spicy sausage.
variation
Feel free to customize this pasta dish by adding black beans, corn, or even grilled chicken for extra protein. If you’re looking for a vegetarian option, substitute the sausage with a plant-based alternative or just increase the amount of vegetables.
FAQs
Can I make this dish ahead of time?
Yes! You can prepare the sauce and pasta separately and combine them just before serving.
Can I freeze leftover Enchilada Pasta?
Yes, you can freeze it for up to 2 months. Just store it in a freezer-safe container.
What type of cheese is best for this recipe?
Cheddar and Mexican blends are great choices, but feel free to use your favorite cheese that melts well!
Enchilada Pasta
Ingredients
Pasta and Protein
- 8 oz pasta (penne or rotini) Choose any pasta shape you prefer.
- 1 lb Italian sausage (or any ground meat of choice) You can also use a plant-based alternative for a vegetarian version.
Sauce Components
- 1 can rotel tomatoes (10 oz) with green chilies Provides a spicy kick.
- 1 can enchilada sauce (10 oz) Use your preferred brand.
- 1 cup heavy cream Can be substituted with half-and-half or milk for a lighter option.
- 1 cup shredded cheese (cheddar or Mexican blend) Use your favorite melting cheese.
Spices and Seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp olive oil For sautéing the sausage.
- Salt and pepper to taste
Garnish
- Chopped cilantro or green onions Optional for garnish.
Instructions
Cooking Pasta
- Cook the pasta according to the package instructions. Drain and set aside.
Preparing the Sauce
- In a large skillet, heat olive oil over medium heat. Add the sausage and cook until browned and cooked through.
- Stir in the rotel tomatoes, enchilada sauce, heavy cream, garlic powder, and onion powder. Let it simmer for about 5 minutes.
Combining
- Add the cooked pasta to the skillet and mix well.
- Stir in the shredded cheese, and cook until melted and creamy. Season with salt and pepper to taste.
Serving
- Serve hot, garnished with chopped cilantro or green onions, if desired.