One Pan Enchilada Pasta

This one is likely to be a favorite for anyone that loves mexican food, but doesn’t have the time it can take to put together and cook a batch of these amazing things. I know from experience how time consuming making a tray of decent enchiladas can take, especially when trying to make them for the first time, (I’m new to them myself).

Found here , this recipe is one that as of publishing, I have yet to make, but am eager to make and try. One usually can’t go wrong with pasta dishes, and like most this one can likely be tweaked to one’s personal likes/dislikes.

Prep Time: 10 mins/Cook Time: 20 mins
Serves: 4-6


  • 2 tablespoon of extra virgin olive oil
  • 2 cloves of garlic, minced
  • 1/2 of a small onion, diced
  • 1.25 pounds of taco seasoned ground turkey meat or 1.25 pounds of lean ground beef and packet of low-sodium taco seasoning
  • 2 cups of low-sodium chicken broth
  • 1 19oz can of red enchilada sauce
  • 8oz (about 2 1/2 cups) of dried rotini pasta
  • 2 cups of freshly shredded Colby Jack cheese
  • green onions
  • black olives


  1. In a large skillet or sauté pan, sauté garlic and onions in olive oil over medium low heat until softened.
  2. Add ground turkey meat and cook, breaking meat up with a wooden spoon until browned.
  3. Once turkey meat is cooked through, add pasta, chicken broth and enchilada sauce to pan.
  4. Bring to a boil, then reduced heat to low and cover.
  5. Cook on low, with pan covered for about 15 minutes.
  6. Then remove lid and let simmer for additional 5 minutes until pasta is tender and sauce has reduced.
  7. Remove from heat and stir in 1 cup of cheese.
  8. Top pasta with additional cup of cheese and melt under broiler for a minute or tow, or place lid back on pan and let heat from the pasta melt the cheese.
  9. Garnish with black olives and green onions.

This particular recipe reminds me of the complete boxed meals you can find at your local grocer and super store, though the amount of salt used in those is anything but healthy, and likely reheats better if you happen to have left overs.

For the rotini, one can likely find it in whole grain or gluten free varieties if they prefer not to use  regular pasta. I should have a recipe for homemade taco seasoning as well that you can tweak to your liking if certain things concern you about buying/using prepackaged products of these kinds as well.


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