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To make Enchilada Pasta Fiesta, gather these ingredients: - 8 oz penne pasta - 2 cups cooked shredded chicken - 1 can (15 oz) black beans, drained and rinsed - 1 can (10 oz) enchilada sauce (red or green) - 1 cup corn (frozen or fresh) - 1 cup diced red bell pepper - 1 small red onion, chopped - 2 cups shredded cheese (cheddar or a Mexican blend) - 2 tablespoons olive oil - 1 tablespoon taco seasoning - Fresh cilantro, for garnish - Salt and pepper to taste If you need swaps, here are some ideas: - Pasta: Use rotini or macaroni instead of penne. - Chicken: Swap cooked chicken for cooked ground beef or turkey. - Beans: If you don’t have black beans, use pinto beans or kidney beans. - Enchilada Sauce: You can use salsa if you need a quick option. - Corn: Try using diced zucchini for a fresh twist. - Cheese: Go for pepper jack cheese for extra spice. For the best taste, I like to use these brands: - Pasta: Barilla or De Cecco for quality penne. - Enchilada Sauce: Old El Paso or Amy’s for great flavor. - Cheese: Tillamook or Kraft for consistent melting. - Beans: Goya or Bush’s for reliable quality. - Olive Oil: California Olive Ranch for a smooth finish. 1. Cook the pasta. Start by boiling salted water in a large pot. Add 8 oz of penne pasta and cook until al dente. This usually takes about 8-10 minutes. Drain the pasta and set it aside. 2. Sauté the vegetables. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped red onion and 1 diced red bell pepper. Stir them for 3-4 minutes until they soften. The onion should turn translucent. 3. Add chicken and beans. Stir in 2 cups of cooked shredded chicken, 1 can of drained black beans, and 1 cup of corn. Cook for another 2-3 minutes. You want everything heated through, so stir often. 4. Mix in the enchilada sauce. Pour in 1 can of enchilada sauce and add 1 tablespoon of taco seasoning. Mix well, coating all the ingredients. Reduce the heat to low and let it simmer for about 5 minutes. Taste and adjust with salt and pepper. 5. Combine with pasta. Add the drained penne pasta to the skillet. Stir carefully to mix everything. Cook on low for another 2-3 minutes. This helps the pasta absorb the sauce. 6. Add cheese. Sprinkle half of 2 cups of shredded cheese over the pasta. Mix gently until it melts. Then, top with the rest of the cheese. Cover the skillet and cook for another 2-3 minutes. Wait until the cheese is bubbly and melted. - Layer flavors. When you add the enchilada sauce, make sure to mix it well. This ensures every bite is packed with flavor. - Adjust texture. If the mixture seems too thick, you can add a splash of broth or water. This helps keep it saucy. - Garnish for flair. Once you serve, add fresh cilantro on top. This not only looks great but adds a fresh flavor, too. For the full recipe and more tips, check out the Enchilada Pasta Fiesta. To make the sauce shine, choose a good quality enchilada sauce. You can use either red or green sauce, depending on your taste. For more depth, add a bit of lime juice or fresh garlic. You can also try adding a pinch of smoked paprika. This adds a nice smokey flavor. Taste your sauce as you mix it. Adjust the seasoning to your liking. Cooking time is key to a perfect dish. If you want a softer pasta, cook it a minute longer. For firmer pasta, stick to the package time. When mixing in the pasta with the sauce, let it simmer for a few minutes. This helps the pasta soak up the flavors. If you are using frozen corn, add it earlier to ensure it heats through. Garnishing adds color and flavor. Fresh cilantro is a must! You can also try diced avocado for creaminess. A squeeze of lime juice brightens the dish. Serve with tortilla chips for crunch. For an extra kick, add sliced jalapeños on top. If you want more cheese, sprinkle some on after serving for a melty touch. For the full recipe, check out the Enchilada Pasta Fiesta. {{image_4}} You can easily make Enchilada Pasta vegetarian. Just skip the chicken. Use more beans or add tofu. Black beans work great. They add protein and flavor. You can also add extra veggies, like zucchini or mushrooms. For a vegan twist, choose a dairy-free cheese. This keeps it creamy without dairy. If you need a gluten-free dish, swap the penne pasta for gluten-free pasta. There are many types available, like rice or corn pasta. Make sure the enchilada sauce is gluten-free too. Most brands are, but check the label to be safe. This way, everyone can enjoy the dish. For those who love heat, there are fun ways to spice up your pasta. Add diced jalapeños or chipotle peppers to the mix. You could also sprinkle in some cayenne pepper or hot sauce. These ingredients boost the flavor and give a nice kick. Remember to taste as you go to get the heat just right. To keep your enchilada pasta fresh, store it in an airtight container. Allow it to cool before sealing. Place it in the fridge if you plan to eat it within three days. This dish stays tasty and holds its flavor well, so you can enjoy it later. When it’s time to enjoy your leftovers, reheat them in a pan over low heat. Add a splash of water or broth to keep it moist. Stir often to ensure even heating. You can also microwave it. Use a microwave-safe bowl and cover it loosely with a lid. Heat in short bursts, stirring in between. If you want to save enchilada pasta for later, freezing is a great option. Store it in a freezer-safe container or bag. Make sure to remove as much air as possible. You can freeze it for up to three months. When ready to eat, thaw it overnight in the fridge before reheating. Enjoy the same great taste even after freezing! For the full recipe, check out the detailed steps above. You can pair Enchilada Pasta with tortilla chips for a crunchy side. A fresh salad adds a nice touch too. You might enjoy a dollop of sour cream or guacamole on top. These sides enhance the dish and provide great flavor. Yes, you can prepare Enchilada Pasta ahead of time. Simply cook the pasta and mix in all the ingredients. Store it in the fridge until you are ready to bake. Just add the cheese before heating. It saves time on busy days and tastes great. To change the serving size, you can easily scale the ingredients. For fewer servings, cut the amounts in half. For more, double the ingredients. Keep the same cooking times, but check for doneness. This way, you can enjoy Enchilada Pasta no matter how many guests you have. In this post, we covered the key ingredients for your dish, along with substitutions and brand suggestions. You learned the step-by-step process for preparing and cooking, plus helpful tips for flavor and serving. We explored variations for different diets, and shared storage tips to keep your food fresh. You now have the tools to make your enchilada pasta delicious and adaptable. Enjoy creating your version of this dish!

Enchilada Pasta

Get ready for a delicious Enchilada Pasta Fiesta that combines the best of pasta and Mexican flavors! This quick and easy recipe features penne pasta tossed with cooked chicken, black beans, corn, and a zesty enchilada sauce, all topped with gooey melted cheese. Perfect for weeknight dinners or gatherings, it's a crowd-pleaser that takes just 30 minutes to prepare. Dive into this tasty dish and elevate your meal with our step-by-step guide! Click to explore the full recipe!
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Ingredients
  

8 oz penne pasta

2 cups cooked shredded chicken

1 can (15 oz) black beans, drained and rinsed

1 can (10 oz) enchilada sauce (red or green)

1 cup corn (frozen or fresh)

1 cup diced red bell pepper

1 small red onion, chopped

2 cups shredded cheese (cheddar or a Mexican blend)

2 tablespoons olive oil

1 tablespoon taco seasoning

Fresh cilantro, for garnish

Salt and pepper to taste

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the penne pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and set aside.

    Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped red onion and diced red bell pepper. Sauté for approximately 3-4 minutes, stirring occasionally, until the vegetables start to soften and the onion becomes translucent.

      Add Chicken and Beans: To the skillet with the sautéed vegetables, stir in the cooked shredded chicken, drained black beans, and corn. Cook everything together for an additional 2-3 minutes or until heated through, making sure to stir frequently.

        Mix in Enchilada Sauce: Pour in the enchilada sauce and sprinkle in the taco seasoning. Mix all ingredients well until evenly coated, then reduce the heat to low and let it simmer for about 5 minutes. Taste and add salt and pepper as needed.

          Combine with Pasta: Add the cooked penne pasta into the skillet, carefully stirring to combine everything thoroughly. Let the dish cook on low heat for another 2-3 minutes to allow the pasta to soak up some of the enchilada sauce, enhancing its flavor.

            Add Cheese: Sprinkle half of the shredded cheese over the pasta mixture, mixing it in gently until melted. Then, top with the remaining cheese and cover the skillet with a lid. Cook for about 2-3 minutes, allowing the cheese to melt and become bubbly.

              Garnish and Serve: Once the cheese reaches a delightful melt, remove the skillet from heat. Garnish generously with fresh cilantro and serve warm.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4-6

                  - Presentation Tips: Serve the Enchilada Pasta Fiesta in vibrant bowls, and add a sprinkle of additional cilantro on top for a fresh finish. You can accompany it with tortilla chips on the side for a crunchy complement!