Description
A delicious fusion dish that combines the flavors of enchiladas with the comfort of pasta, resulting in a hearty and flavorful meal that the whole family will love.
Ingredients
Scale
Pasta:
- 12 ounces rotini or penne pasta
Meat Sauce:
- 1 tablespoon olive oil
- 1 pound ground beef or ground turkey
- 1 small onion (diced)
- 2 cloves garlic (minced)
Sauce and Cheese:
- 1 can (10 oz) red enchilada sauce
- 1 can (10.5 oz) cream of chicken soup
- 1 can (4 oz) diced green chilies
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ teaspoon chili powder
- ½ teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro and sour cream for garnish (optional)
Instructions
- Cook the Pasta: Boil pasta until al dente, then drain and set aside.
- Prepare the Meat Sauce: Brown ground beef in olive oil, then add onion, garlic, enchilada sauce, cream of chicken soup, green chilies, spices, salt, and pepper.
- Combine Pasta and Sauce: Mix cooked pasta with sauce, cheddar, and half the Monterey Jack cheese.
- Bake: Transfer to a baking dish, top with remaining cheese, and bake until bubbly.
- Garnish and Serve: Garnish with cilantro and sour cream before serving.
Notes
- Swap beef for shredded rotisserie chicken for a quicker option.
- For extra spice, add jalapeños or use hot enchilada sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 5g
- Sodium: 860mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
