Wednesday, January 29, 2014

Enchilada Pasta


I make enchiladas just about every couple of weeks but this just changed up the game a bit. Well really, it means that I will probably be making them once a week (changing it up between the typical tortilla version and this new pasta version). It is to die for! I recommend adding in whatever extras you like. This recipe calls for corn, black beans, and avocado... But if you like jalapenos, pinto beans, etc... mix it up! This is the mexican version of comfort food.

Enchilada Pasta

16 ounces extra wide egg noodles (1 bag)

1 1/4 cups enchilada sauce

1 cup canned corn kernels, drained

1 cup canned black beans, drained and rinsed

2 cups of Kraft Mexican Blend Shredded Cheese

1/4 cup Greek yogurt (or Greek Yogurt Sour Cream)

1 can Diced Green Chiles

1 pound Ground Beef

4 ounces cream cheese

½ a packet of Taco Seasoning *Tip: Save the other half for your next Mexican dish! Or use it all for extra flavor

Kosher salt and freshly ground black pepper, to taste

2 Avocados

1 bunch fresh Cilantro


Preheat oven to 350 degrees. Lightly oil your 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.

Side Note: Funny story. So the first time I made this I somehow missed out on cue to add enchilada sauce (even though I had purchased it). Exit stage left Mary, I know. However, I wanted to mention it here because if you have someone in your family, someone you are cooking for, or whatever the case may be, that doesn't like enchilada sauce… this recipe turned out amazingly without it. Just trust me. All of the other flavors from the diced green chiles, cilantro, avocado, etc are enough to get you in the fiesta mood.

Now that I have sufficiently embarrassed myself. Let’s move on J Add ground beef to the skillet and cook until browned, about 3-5 minutes. Stir in cream cheese and taco seasoning 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. The more the merrier.



  1. Mmm brilliant idea, looks delicious!

  2. Thank you!! I look forward to hearing your success in trying it if you do :)