One Pot Enchilada Pasta: Easy, Delicious, Weeknight Dinner

One Pot Enchilada Pasta takes just 40 minutes and delivers bold, cheesy enchilada flavor in every bite. It’s my go-to recipe for busy weeknights when you need a satisfying meal without spending hours in the kitchen. With just one pan, minimal cleanup, and ingredients you probably already have on hand, this dish is a total game-changer.

I came up with this time-saving version of an enchilada-inspired pasta on a hectic Monday night. Traditional enchiladas can take over an hour to prep, assemble, and bake, but this shortcut version? Just 40 minutes. You’ll love how the rich enchilada sauce clings to the tender pasta, creating a creamy, protein-packed meal your whole family will devour—no oven required, unless you want that melty-cheese finish.

Why This One Pot Enchilada Pasta Is a Game-Changer

• Time-saving: Forget rolling and baking enchiladas—this comes together in just 40 minutes.
• Minimal cleanup: Everything cooks in one pot, so you’re left with only one dish to wash.
• Flavor-packed: Enchilada sauce and spices create bold, restaurant-quality flavor with hardly any effort.
• Hands-off cooking: Once the pasta is simmering, you can prep toppings or just relax until it’s ready.
• Customization: Easily add your favorite vegetables, adjust the heat, or swap in vegan ingredients.

Equipment You’ll Need for This One Pot Enchilada Pasta

The beauty of this recipe is that you don’t need fancy gadgets—just a dependable pot and stovetop. Here’s what I recommend:

• Large oven-safe skillet or Dutch oven: Choose something big enough to hold the pasta and sauce without overflowing. If you want to melt the cheese in the oven, make sure it’s oven-safe.
• Whisk: This is handy for blending the enchilada sauce and refried beans into a smooth, rich sauce base.
• Wooden spoon: Stirring is key to prevent the pasta from sticking as it cooks.

Tip: If you don’t have an oven-safe pan, you can transfer the pasta to a baking dish for the cheese-melting step.

Simple Ingredients for One Pot Enchilada Pasta

This recipe is all about keeping things simple yet packed with flavor. Most of the ingredients are pantry staples or easy to find at the store:

• Chickapea Pasta: I love using this for its added protein and fiber, but any short pasta like penne or rotini works too.
• Red enchilada sauce: Use your favorite brand or make your own. This is the backbone of that classic enchilada flavor.
• Refried beans: Don’t skip these! They add creaminess, richness, and extra protein.
• Cheese: A mix of sharp cheddar and havarti melts beautifully, but any melty cheese will work. For a vegan option, use dairy-free cheese.

Shopping Tip: Canned black beans and frozen corn are lifesavers here. They cut down prep time and work just as well as fresh ingredients in this dish.

One Pot Enchilada Pasta Recipe Details

• Servings: 4 servings
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Difficulty: Easy

One Pot Enchilada Pasta Ingredients

• 8 oz Chickapea Pasta
• 2.5 cups red enchilada sauce (homemade or store-bought)
• 1/2-1 cup refried beans
• 1 cup crushed tomatoes
• 2 cups vegetable broth
• 1 cup frozen corn (or canned, drained)
• 1-2 cups black beans, drained and rinsed
• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper to taste
• 3-4 oz grated cheese (sharp cheddar and havarti recommended)
• Optional toppings: Plain Greek yogurt or sour cream, fresh cilantro, green onion, diced tomato, jalapeño, lime wedges

How to Make One Pot Enchilada Pasta

1. If melting the cheese in the oven, preheat to 350°F. Use an oven-safe pan.
2. In a bowl, whisk together enchilada sauce and refried beans until smooth and creamy.
3. In a large skillet, add half the bean-enchilada mixture, crushed tomatoes, vegetable broth, and pasta. Stir well and bring to a boil.
4. Add corn, black beans, chili powder, cumin, salt, and pepper. Reduce heat to a simmer and cover. Cook for about 20 minutes, stirring occasionally, until pasta is al-dente.
5. Adjust sauce levels to taste with remaining enchilada sauce. Stir to combine.
6. Mix in cheese or sprinkle on top and transfer the pan to the oven. Bake for 10 minutes until cheese is golden and bubbly.
7. Serve with toppings of your choice and enjoy!

Jake’s Tips for the Best One Pot Enchilada Pasta

• Save time with pre-chopped ingredients: Frozen pre-diced onions or bell peppers are a great addition if you want more veggies.
• Double the sauce: The pasta absorbs some sauce as it cools, so having extra enchilada sauce on hand is smart for reheating leftovers.
• Don’t skimp on toppings: Fresh cilantro, Greek yogurt, and lime juice brighten up the whole dish.
• Use an oven mitt: If transferring your pan to the oven, be careful with the hot handle!

Easy One Pot Enchilada Pasta Variations

• Vegan version: Skip the cheese and use vegan sour cream or guacamole as toppings.
• Protein boost: Add shredded rotisserie chicken or cooked ground turkey for a meaty twist.
• Spicy kick: Stir in diced jalapeño or a few dashes of hot sauce for extra heat.

One Pot Enchilada Pasta FAQs

Can I make this recipe vegan?

Yes! Omit the cheese and use vegan sour cream or guacamole for toppings. Dairy-free shredded cheese melts well too.

Can I use regular pasta?

Absolutely. Chickapea Pasta adds protein and fiber, but traditional pasta like penne works just as well.

How do I store leftovers?

Transfer to an airtight container and refrigerate for up to 3 days. Add a splash of water or extra sauce when reheating.

What toppings work best?

Cilantro, sour cream, green onions, lime wedges, and diced tomatoes are all great! Feel free to mix and match.

There you have it, my ultimate guide to making One Pot Enchilada Pasta. What shortcuts or toppings will you try? Let me know in the comments!