Enchilada Pasta Recipe - Food Fanatic
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Enchilada Pasta Recipe

    6 Servings


  • 1 pound Boneless Skinless Chicken Breast, or ground beef
  • 1 large Onion, diced
  • 1 clove Garlic, minced
  • 1 tablespoon Vegetable Oil
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon Black Pepper
  • 28 ounces Enchilada Sauce, (1 can)
  • 2 cups Water
  • 8 ounces Corkscrew Pasta
  • 1/2 cup Sour Cream
  • 4 ounces Shredded Cheese


  1. If using chicken, cut into bite sized pieces.
  2. Add the oil to a large skillet over high heat. Add the chicken (or ground beef), onions, garlic, salt, chili powder, cumin and black pepper. Stir occasionally until the chicken is browned on all sides.
  3. Stir in the enchilada sauce, water and pasta. Bring to a boil, then lower heat to a simmer. Cover and cook for 15 minutes, or until pasta is tender and cooked.
  4. Stir in the sour cream and cheese and serve.
Enchilada pasta photo