Cheesy Enchilada Pasta Skillet
May 09, 2025 05:26 AM
Whip up bold, saucy Tex-Mex flavor in just 30 minutes with this one-pan cheesy enchilada pasta skillet! It’s the perfect quick and cozy weeknight dinner—no extra dishes, all the flavor. Top it off with your favorite enchilada fixings like sour cream, avocado, jalapeños, or fresh cilantro for a personal touch!
Why This Recipe is a Winner
Perfect Comfort Food — This is my comfort food. This one pot, Mexi-flare, 30-minute yumminess. For some people it’s bread, for some it’s mashed potatoes, other’s it’s creamy Italian pasta. For me? Cheesy, saucy, enchilada pasta that I can heap into a bowl, top with all of my favorite fixins, and douse with hot sauce galore.
Easy to Customize — If enchilada orzo isn’t your thing, you can sub it out for another short pasta like penne or shells. You can also add ground beef or shredded chicken too if you’d like a meat option. I don’t know about you but I’m always looking for ways to use up leftover taco meat or rotisserie chicken.
Makes Amazing Leftovers — This recipe makes a pretty sizable batch of meatless enchilada orzo and if you’re feeding only 2-3 people, you’ll definitely have leftovers for a couple of days which means more yummy vegetarian enchilada orzo for you!
One Pan Dish — This enchilada skillet dish is so darn easy. There’s hardly any prep and only one pot to clean up, so you won’t mind one little bit putting it on the weekly rotation.
Ingredients:
- 1 cup dry orzo pasta
- 2 cups low sodium chicken broth - (sub vegetable broth for vegetarian)
- 2 15-ounce cans mild or medium red enchilada sauce
- 1 15-ounce can yellow corn - drained and rinsed
- 1 15-ounce can black beans - drained and rinsed
- 1 tablespoon taco seasoning
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt - or to taste
- ½ cup shredded Mexican-blend cheese
- optional toppings: avocado, tomatoes, chopped cilantro, olives, sour cream, salsa
Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
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