Creamy Cheesy Enchilada Pasta Bake
This Creamy Enchilada Pasta Bake is a onepan wonder Mexican pasta casserole meets easy weeknight dinner Get ready for cheesy flavourpacked deliciousness ... Quick & Easy Recipes
Recipe Introduction
Quick Hook
Fancy a quick and easy meal that's packed with flavor? Have you ever tried combining Mexican enchiladas with creamy pasta? Honestly, this Enchilada Pasta recipe is the answer.
It's like a fiesta in a bowl.
Brief Overview
This Mexican Pasta Casserole dish draws inspiration from traditional enchiladas. This Easy Weeknight Dinner clocks in at around 50 minutes. One batch serves 6-8 hungry folks!
Main Benefits
This Cheesy Enchilada Pasta Bake is packed with protein. Plus, it’s great for using up leftover ingredients! The best part? It brings a smile to everyone's face, guaranteed!
I reckon you'll love this Creamy Enchilada Pasta Recipe . It is a brilliant way to spice up your usual pasta routine. Think of it as your new go-to Main Meals .
Ingredients Breakdown
Right, let's get the shopping list sorted.
We are using pasta, ground beef or chicken, and loads of cheese. And of course, a cracking homemade enchilada sauce!
Creamy Cheesy Enchilada Pasta Bake Recipe Card
Ingredients:
Instructions:
Nutrition Facts
Easy Cooking
Getting Started
First, you'll need to cook your pasta until it's al dente . Don't overcook it, mind! Then, brown your ground meat with some onion and garlic.
It is time to make the sauce.
The Sauce is Key
Making the sauce is dead easy. Melt some butter, add flour, then whisk in chicken broth and enchilada sauce. Add a splash of cream for extra richness. Season to taste.
Combining and Baking
Mix the cooked pasta, meat, and sauce together in a bowl. Pour everything into a baking dish. Top with cheese and bake until it's golden and bubbly.
Skillet or not, easy baking is the goal!
Honestly, this recipe is so simple, even I can't mess it up! I hope you give it a go. You will find it as a fantastic alternative to the usual spag bol.
Ingredients & Equipment for Your Cheesy Enchilada Pasta
Right, let's talk about what you'll need for this cracking creamy enchilada pasta recipe . It's easier than falling off a log, honestly.
I've tweaked it over the years, so trust me, this works!
Main Ingredients For The One-Pan Enchilada Pasta
Pasta: 1 pound (450g) of dried pasta. Penne or rotini are smashing. But anything short will do. Make sure you use enough water to cover it whilst boiling.
And don't forget that all-important 1 tablespoon of olive oil and ½ teaspoon of salt. That's key for flavour, you know? Cook pasta until al dente .
No one likes mushy pasta!
Filling: 1 tablespoon olive oil, 1 pound (450g) ground beef (or turkey/chicken). Quality's not super important here, but decent mince makes a difference.
You also need 1 medium chopped yellow onion, 2 cloves minced garlic. Then 1 teaspoon chili powder, ½ teaspoon cumin, ¼ teaspoon smoked paprika, ¼ teaspoon cayenne (if you're feeling brave!), ½ teaspoon salt, and ¼ teaspoon black pepper.
Oh, and 1 (15-ounce/425g) can each of black beans and corn. Drained, of course.
Enchilada Sauce Time: 2 tablespoons unsalted butter. Good butter makes it better! Then 2 tablespoons all-purpose flour. 2 cups (475ml) chicken broth.
1 (10-ounce/283g) can red enchilada sauce (Old El Paso is always reliable). Next, ½ cup (120ml) heavy cream and 1 teaspoon cider vinegar (or white).
Salt and pepper to taste, obviously.
Topping: 2 cups (225g) shredded cheddar or Mexican blend. Honestly, cheese is cheese. Don't stress! And any toppings you fancy: cilantro, sour cream, spring onions.
Go wild! I like a bit of avocado myself.
Seasoning Sensations for that Mexican Pasta Casserole Flavour
The chili powder, cumin, and smoked paprika are essential. They give that proper enchilada kick. A dash of cayenne adds a bit of heat if you're into that.
It's your Cheesy Enchilada Pasta Bake , so make it how you like it. If you don't have smoked paprika, regular paprika works fine.
And for a real shortcut, use a pre-made taco seasoning packet. Just be careful with the salt!
Equipment Needed: A Few Essentials
You'll need a large pot for the pasta. Obvious, innit? Also, a large skillet or Dutch oven. A 9x13 inch (23x33 cm) baking dish is key.
No one wants their pasta all over the oven! Lastly, a colander to drain the pasta.
Honestly, you don't need fancy gadgets. A wooden spoon and a decent knife will do the trick! Making this Enchilada Pasta is all about good grub and minimal fuss.
Cooking Method for the Ultimate Enchilada Pasta
Fancy a Cheesy Enchilada Pasta Bake that's proper lush? Forget faffing about with individual enchiladas. This one-pan wonder is about to become your new easy weeknight dinner go-to. It's dead easy.
Prep Steps: Get Your Ducks in a Row
- Essential Mise en Place : Chop your onion and garlic. Rinse those beans and corn. Measure out your spices. Honestly , having everything ready makes life so much easier.
- Time-Saving Organization Tips : While the pasta is cooking, get cracking on with the meat. Multitasking, innit?
- Safety Reminders : Don't be a numpty! Mind the hot hob and sharp knives. We don't want any accidents.
Step-by-Step: Easy Peasy
- Cook your pasta al dente . About 8- 10 minutes usually does it.
- Brown your ground beef in a skillet. Drain any excess grease. Soggy mince is nobody's friend.
- Sauté your chopped onion and minced garlic until softened, about 5 minutes .
- Stir in chili powder, cumin, smoked paprika, cayenne pepper (if you're feeling brave!), salt, and pepper.
- Add the drained black beans and corn.
- Make that lush enchilada sauce. Melt butter, whisk in flour, then gradually add chicken broth and canned enchilada sauce. Simmer until slightly thickened.
- Stir in heavy cream and a splash of vinegar.
- Combine the cooked pasta, meaty filling, and the creamy enchilada sauce.
Pro Tips for Your Chicken Enchilada Pasta
- Don't overcook the pasta! Al dente is key for a good bake. I learned that the hard way .
- Taste and adjust the seasoning. Mexican Pasta Casserole is all about those bold flavours.
- Common mistake alert! Buying pre-shredded cheese. It doesn't melt as well. Grate your own for a proper cheesy pull! You know?
And there you have it! Your guide to creating the creamy Enchilada Pasta recipe of your dreams. Get your skillet ready!
Recipe Notes: Your Enchilada Pasta Success Guide
Right then, so you're thinking of tackling this Creamy Cheesy Enchilada Pasta Bake, eh? Fantastic! This isn't your nan's plain old pasta bake.
It’s Mexican Pasta Casserole with a twist, and I’ve got a few tips to make it a proper winner. Honestly, I've made this so many times, I could probably do it blindfolded! (Okay, maybe not, but you get the gist.
) So, grab a cuppa, and let's dive in.
Serving Up a Treat
- Plating Power: Forget fancy schmancy! This is comfort food, so pile it high. A sprinkle of fresh cilantro and a dollop of sour cream? Chef's kiss! You could even get the green onions.
- Sidekicks: Mexican rice and refried beans are a classic for a reason. Or, keep it simple with a fresh avocado salad. A cheeky margarita wouldn’t go amiss either, you know?
Storing Like a Pro
- Fridge Rules: Got leftovers? (Doubt it!) Pop them in an airtight container and they'll be good in the fridge for up to 3 days. Don't risk it longer than that, yeah?
- Freezer Fun: This Skillet wonder actually freezes pretty well! Let it cool completely, wrap it tightly in foil, then bung it in a freezer bag. It’ll last for up to 2 months .
- Reheating Magic: Oven is best – bake at 350° F ( 175° C) until heated through. Microwave works too, but might get a bit Al Dente .
Twists and Turns
- Veggie Vibes: Ditch the meat and chuck in some lentils or chopped veggies. Bell peppers, courgettes, mushrooms – whatever tickles your fancy. A truly Easy Weeknight Dinner .
- Spice It Up: Feeling brave? Add a pinch of red pepper flakes or use a hotter enchilada sauce for a bit of a kick. Creamy Chicken Enchilada Pasta works great by adding shredded chicken and some cream cheese.
- Make it healthy : Greek yogurt can be used in place of sour cream for a tangier and slightly healthier option.
Nutrition Nuggets
Alright, so here's the basic breakdown for this One-Pan Enchilada Pasta . Each serving's roughly between 550-650 calories. You're looking at about 30-40g of protein, 25-35g of fat, and 50-60g of carbs.
Remember, it's all an estimate!
Listen, this Enchilada Pasta recipe is all about having fun and creating something yummy. Don't be afraid to experiment and make it your own! Honestly, you can't really go wrong.
Happy cooking, you lovely lot!
Frequently Asked Questions
Can I make Enchilada Pasta ahead of time?
Absolutely! You can assemble the Enchilada Pasta bake a day ahead of time, cover it tightly with cling film, and store it in the fridge. When you're ready to bake, just pop it in the oven, adding a few extra minutes to the cooking time to ensure it's heated through. Just like prepping your Sunday roast on Saturday!
What's the best way to store leftover Enchilada Pasta?
Leftovers are brilliant! Store cooled Enchilada Pasta in an airtight container in the fridge for up to 3-4 days. Reheat it in the microwave or oven until heated through. For oven reheating, add a splash of chicken broth to prevent it from drying out. It's almost as good as a cheeky takeaway the next day!
I'm vegetarian, can I still enjoy this Enchilada Pasta recipe?
Definitely! This recipe is super versatile. Simply swap the ground beef for a vegetarian mince alternative, or load it up with extra veggies like bell peppers, courgette, and mushrooms. You could even add a tin of sweetcorn or some black beans for added texture. A veggie delight, guaranteed!
How can I make my Enchilada Pasta spicier? I like a bit of a kick!
Spice it up, guv'nor! A pinch of red pepper flakes in the meat filling or enchilada sauce will do the trick. You could also use a spicier enchilada sauce, or even add a chopped jalapeño to the filling. For extra heat, a dash of your favourite hot sauce at the end would be proper banging!
Is there a substitute for heavy cream in the enchilada sauce to make it lighter?
You bet! To lighten up the Enchilada Pasta sauce, you can substitute the heavy cream with half-and-half or even a dollop of Greek yogurt. Greek yogurt will give it a slight tang, so add it gradually and taste as you go. It's a cunning way to enjoy your comfort food without feeling too guilty.
