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Baked Enchilada Pasta
Enjoy all the zesty flavors of cheese enchiladas in this quick and easy
Baked Enchilada Pasta!
Course
Main Course
Cuisine
American, Mexican
Keyword
enchilada, Enchilada Pasta, Enchilada Sauce, pasta
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
Calories
430
kcal
Author
Stacey aka the Soccer Mom
Cost
$10
Equipment
8-inch square casserole dish
Large Pot
Large Skillet
Ingredients
2 1/2
cups
pasta
uncooked (approximately 4 cups cooked)
1
Tablespoon
olive oil
1
small
onion
diced
3
cloves
garlic
smashed and sliced
1
cup
corn
1
cup
black beans
1
cup
tomatoes
diced
1
teaspoon
taco seasoning
1
teaspoon
cajun seasoning
1
cup
red enchilada sauce
2
cups
cheese
shredded
Instructions
To Prep:
Preheat the oven to 350°F.
Cook the pasta according to the package directions. Drain but do not rinse.
In a large skillet, sauté onions 2-3 minutes, then add the garlic and cook one more minute.
To Make The Dish
Scoop the cooked pasta into a 8-inch casserole dish.
Add the cooked onions and garlic and mix into the pasta. Add the corn, black beans, and tomatoes and stir to combine.
Whisk the taco seasoning and cajun seasoning into the enchilada sauce, then pour on top of the pasta. Toss until coated in sauce.
Top with shredded cheese and bake 10-15 minutes.
Notes
Nutrition information is provided as an estimate; your actual values will vary based on exact ingredients used and serving size.
Nutrition
Calories:
430
kcal
|
Carbohydrates:
51
g
|
Protein:
21
g
|
Fat:
16
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Cholesterol:
38
mg
|
Sodium:
600
mg
|
Potassium:
710
mg
|
Fiber:
8
g
|
Sugar:
7
g
|
Vitamin A:
1090
IU
|
Vitamin C:
7
mg
|
Calcium:
321
mg
|
Iron:
3
mg