Enchilada Pasta

All the flavors of cheesy enchiladas are tossed together in this quick and easy pasta dish!

Enchilada Pasta - All the flavors of cheesy enchiladas are tossed together in this quick and easy pasta dish!

Pasta dishes are a staple in our house. They’re easy to make and they’re perfect as leftover lunch the very next day. But there’s only so many times that you could eat spaghetti with marinara sauce. So in an effort to try something fun and different, I decided to make an enchilada pasta and boy, were we in for a treat.

Enchilada Pasta - All the flavors of cheesy enchiladas are tossed together in this quick and easy pasta dish!

Enchilada Pasta - All the flavors of cheesy enchiladas are tossed together in this quick and easy pasta dish!

Enchilada Pasta - All the flavors of cheesy enchiladas are tossed together in this quick and easy pasta dish!

Enchilada Pasta - All the flavors of cheesy enchiladas are tossed together in this quick and easy pasta dish!

This pasta comes together so easily, which is much needed during those busy weeknights. And with crumbled ground beef, corn, beans, avocado and red enchilada sauce, this gets baked to oh-so-cheesy, melted goodness. Best of all, this can be on your dinner table in 30 minutes or less!

Enchilada Pasta - All the flavors of cheesy enchiladas are tossed together in this quick and easy pasta dish!

Enchilada Pasta

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Yield 4 servings

Enchilada Pasta

All the flavors of cheesy enchiladas are tossed together in this quick and easy pasta dish!


  • 16 ounces extra wide egg noodles
  • 1 1/4 cups enchilada sauce
  • 1 cup canned corn kernels, drained
  • 1 cup canned black beans, drained and rinsed
  • 1 cup shredded cheddar cheese, divided
  • 1 cup shredded Monterey Jack cheese, divided
  • 1/4 cup Greek yogurt
  • 1 (4-ounce) can diced green chiles
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 4 ounces cream cheese
  • 1/2 teaspoon chili powder, or more to taste
  • 1/4 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 1 avocado, halved, seeded, peeled and diced
  • 2 tablespoons chopped fresh cilantro leaves


  • Preheat oven to 350 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.
  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • In a large bowl, combine enchilada sauce, corn, beans, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese, Greek yogurt and green chiles; set aside.
  • Heat olive oil in a saucepan over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
  • Stir in cream cheese, chili powder and cumin until cream cheese has melted. Stir in pasta and enchilada mixture until well combined; season with salt and pepper, to taste.
  • Add pasta to prepared baking dish and top with avocado and remaining cheeses. Place into oven and bake until cheeses have melted, about 5-10 minutes.
  • Serve immediately, garnished with cilantro.


Adapted from Buns In My Oven



      • says

        I run at least 2-3 times a week sometimes 4 if I’m really bad and I run for about an hour each time. I used to run a lot (half marathons and such) pre-kids. I love running. it’s like therapy for me. When I used to live in LA (Santa Monica), I would run along the beach (on the packed sand) – best for your knees but now I run on a treadmill. sucks but I do it.

        • Chung-Ah says

          Running along the beach is the best! I found a new running path a couple miles away from the house right on the coast – it’s gorgeous. I’m not sure if I could ever do a half-marathon though – maybe a quarter marathon!

  1. Tammie Berger says

    I made this the other night and it was delicious!!!! However, it does not fit into an 8 x 8 dish. I had to put in 9 x 11 and it was still heaping. Makes it better for left overs. I was just curious how it would fit into 8×8. I followed the recipe completely. Regardless, it was amazing.

    Thank you

    • Chung-Ah says

      That’s so weird! Mine actually fit perfectly in an 8-inch pie dish so an 8×8 would actually be a bit bigger! Glad you liked it though!

  2. Jasmine says

    This looks so yummy! I’ve used cream cheese in a couple slow cooker meals and it never seems to melt down completely. Any tips? Or does it melt easier in a “regular” recipe?

  3. Kim Bluck says

    Hey! This sounds amazing!!! Is the Greek yogurt necessary? I have an extremely strong aversion to yogurt of all types…

  4. Jennifer Allen says

    Just made it! It’s in oven and am waiting patiently! But i only made 12 oz of pasta and did not add it all to the mixture and still couldn’t use an 8×8. Is 16 oz. (one large bag plus 1/4 of another correct?) either way, Ican’t wait for dinner!!! Yum and thank you!

  5. Jennifer Allen says

    Add on from previous post. VERY good!!!! Next time I will only use 8 oz. of pasta because I like it saucey! GREAT recipe though. Delicious!!!!

  6. says

    Sounds delicious. I was looking to do something similar using corn pasta, no bake …one pot, in the pressure cooker (for car camping). I’ve never used corn pasta, but from what I’ve read most are gluten free = gummy if not cooked just so. Have you ever tried corn pasta? Know of any that have added gluten, or cook al dente in ~10 minutes as opposed to 4 or 5?

  7. says

    I made this tonight for dinner and now its a family favourite. I made a fair amount of changes, but it was still delicious; very light but still flavourful. I used regular noodles, made the enchilada sauce (http://www.budgetbytes.com/2012/08/red-enchilada-sauce/), and left out the beans, chiles, extra spices, cream cheese, and avocado. I subbed the greek yogurt with sour cream. I baked it in a 9×13 pan. I was a bit worried about all the changes, but it was still amazing! I’m seriously in love with this pasta.

  8. Ash says

    Hey, is mixing things in a separate bowl necessary? I made this, and felt like I made more dishes for myself by not just adding the things that belong in the bowl directly into the meat pan after it was turned off. Then again, my pan is pretty large, and these things would not all fit in a standard frying pan.

    • Chung-Ah says

      I would advise mixing in a separate bowl to ensure that everything is well combined and to really let the flavors shine through.

  9. Anita says

    This looks amazing! I have a question though. We usually make our enchiladas with refried beans because my mom is vegetarian. Would I be able to make this dish with beans instead of the ground beef?

  10. L&L Mom says

    Why the olive oil when browning the meat? I use 96/4% lean ane never have to drain. Wondering why you’d need oil?

    • Chung-Ah says

      You would need the oil so that the meat doesn’t stick to the pan. Draining is also important so that you do not have extra grease and fat added to your dish.

  11. Molly D says

    Made this tonight for dinner, but with chicken. Delicious! Big hit. And now I’ll have delicious leftovers to take to work for lunch tomorrow!

  12. patrice m. says

    Just made this. It is delucious. I even had enough left over to freeze for another week night dinner. I think when i cook the second batch i will add another can of corn and some spicy enchilada sauce.
    Thanks for sharing this.

  13. Tiffany says

    I would like to try this but would you suggest I skip the avocado if I want it to keep for a few days for leftovers? I would assume it would get brown and mushy unless it was all eaten immediately.

  14. Marylee says

    Kids absolutely loved this! Asked to have it every night :)
    Had to make a few substitutions and an omission due to lack of ingredients on hand but was still right on!
    Thanks for a new dish in our regular rotation :-)

  15. Risa Golding says

    I adapted this tonight with great success. I used leftover brisket that I chopped up, real New Mexican red chile powder for the chili powder and reduced fat cheeses. Pinto beans for the black beans. My “I don’t like Mexican” son liked it. Yeah!

  16. Carmen says

    This was sooooo good and so easy!! So far 5 for 5 of your recipes that are hits!! I only used 2 1/2 cups of the noodles had to use broad and had no Greek yogurt so I used sour cream. Glad I read the comments! I have two boys 2 and 6 and they loved it I omitted the green chile as my youngest is not good with anything spicy. We will be keeping this in our meal plan!!! Thank you!!

  17. Ashley says

    This was soooo good!!! Halved the recipe since there is only two of us and we still have enough for leftovers. We loved it and definitely will be throwing this in the rotation. Thanks for the amazing recipe!!

  18. Marla says

    What is the caloric intake and serving size? 4 servings doesn’t seem like a lot for 9×13 dish.

    • Chungah says

      Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.

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