If you’re looking for a comforting, hearty dinner that comes together in one pot, you’re going to adore this Cheesy Enchilada Pasta Skillet Recipe. It’s like your favorite cheesy enchiladas met pasta and had a delicious, messy love child—trust me, it’s fan-freaking-tastic! Whether you’re new to cooking or just craving something quick and flavorful, this recipe delivers that perfect balance of ease and boldness you’ll want on repeat.

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Why You’ll Love This Recipe

One Pot Wonder: Less cleanup and more time to enjoy your meal and company.
Bold, Comforting Flavors: The cheesy, spicy enchilada sauce gives it a satisfying southwestern punch.
Quick and Easy: Ready in about 30 minutes, perfect for busy weeknights.
Family Favorite: My family goes crazy for this dish, and I bet yours will too!

A black cast iron pan filled with a layered baked pasta dish topped with melted bright orange cheese, scattered green chopped herbs, and chopped green onions. On top are halved red cherry tomatoes, chunks of light green avocado, and dollops of white sour cream. A wooden spoon is scooping some of the pasta from the right side, showing short tube-shaped pasta mixed with meat and sauce underneath the cheese layer. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Cheesy Enchilada Pasta Skillet, enchilada pasta, cheesy skillet dinner, quick enchilada pasta, one-pot cheesy pasta

Ingredients You’ll Need

I love how these ingredients come together with minimal fuss but maximum flavor. When shopping, grabbing good-quality taco seasoning and enchilada sauce really makes a difference—don’t skip the canned green chiles either; they add a nice little kick!

Flat lay of a small mound of fresh lean ground beef, a halved yellow onion with one half chopped, a few dried reddish-brown taco seasoning flakes scattered, a small white ceramic bowl filled with bright green chopped chilies, another small white bowl holding smooth, rich red enchilada sauce, a third small white bowl containing golden chicken broth, a neat pile of uncooked ziti pasta tubes, a small white bowl of thick creamy white sour cream, and a compact pile of shredded pale orange cheddar cheese, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Cheesy Enchilada Pasta Skillet, enchilada pasta, cheesy skillet dinner, quick enchilada pasta, one-pot cheesy pasta

Lean hamburger: Choose fresh or lean ground beef for great flavor without extra grease.
Onion: Adds sweetness and depth; I usually use yellow or white onions, finely chopped.
Taco seasoning: You can use store-bought or homemade to boost that south-of-the-border flavor.
Chopped green chiles: These canned chiles bring the perfect mild heat and texture to the dish.
Red enchilada sauce: This is key! Pick a good-quality sauce for bold flavor.
Chicken broth: Adds moisture and seasonings; low sodium lets you control salt levels.
Ziti noodles: Use about 2 cups—other pasta shapes like penne or rigatoni work well too.
Sour cream: Stirred in at the end for creaminess and a slight tang.
Shredded cheddar or jack cheese: Cheddar gives a sharp melt while jack adds creaminess—I often use a mix.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to switch things up depending on what I have on hand or who I’m feeding. Feel free to play around with this Cheesy Enchilada Pasta Skillet Recipe to make it truly your own.

Vegetarian version: I’ve swapped ground beef for black beans and chopped veggies—still just as tasty!
Spice it up: Adding diced jalapeños or a dash of cayenne took this to the next level for my spice-loving friends.
Cheese swap: Goat cheese or queso fresco can add a fresh twist if you’re looking for something different.
Gluten-free: Use gluten-free pasta to accommodate dietary needs without losing any of the flavor.

How to Make Cheesy Enchilada Pasta Skillet Recipe

Step 1: Brown the Beef and Sauté Onions

Start by heating a large skillet over medium heat. Cook the lean hamburger until it’s nicely browned, breaking it apart with a wooden spoon. Once most of the pink is gone, toss in your chopped onions, canned green chiles, and taco seasoning. Cook this mix for about 3 minutes until the onions soften and those spices bloom—your kitchen will smell incredible. I like to stir frequently to make sure nothing sticks or burns here.

Step 2: Add Sauces, Broth, and Pasta

Next, pour in the enchilada sauce and chicken broth, stirring to combine, then crank the heat to bring it all up to a boil. Once boiling, add in your ziti noodles, lower the heat to a gentle simmer, then cover and cook. Make sure to stir halfway through—I’ve learned the hard way that this helps prevent the noodles from sticking stubbornly to the bottom. This part usually takes about 10 to 12 minutes until the pasta is tender but not mushy.

Step 3: Stir in Creaminess and Cheese It Up

When the noodles are perfectly cooked, remove the skillet from the heat and stir in the sour cream and half a cup of shredded cheese until silky and well blended. Then sprinkle the remaining cheese evenly on top, pop the lid back on, and let it sit for a few minutes so the cheese melts into a gooey, irresistible blanket. This finishing touch is where that signature cheesy goodness really shines.

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Pro Tips for Making Cheesy Enchilada Pasta Skillet Recipe

Keep an Eye on the Pasta: Stir halfway through cooking so noodles don’t clump or stick to the pan.
Adjust Sauce Consistency: If the sauce gets too thick before the pasta’s done, just add a splash of broth or water.
Cheese Layering: Adding some cheese inside and some on top helps create melty pockets and a bubbly crust.
Don’t Skip the Rest Time: Letting the skillet rest with the lid on helps melt cheese perfectly without drying out the dish.

How to Serve Cheesy Enchilada Pasta Skillet Recipe

A white pan filled with baked pasta covered in melted orange cheese that stretches as a wooden spatula lifts a serving. On top, there are chopped green herbs and sliced green onions, bright red chopped tomatoes, creamy white sour cream, and small chunks of green avocado layered over the cheesy pasta. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Cheesy Enchilada Pasta Skillet, enchilada pasta, cheesy skillet dinner, quick enchilada pasta, one-pot cheesy pasta

Garnishes

I love topping this skillet with fresh cilantro, sliced green onions, and a dollop of extra sour cream. For a little crunch, crushed tortilla chips or a sprinkle of diced avocado turn it into a party on a plate. These simple garnishes add freshness and texture that brighten the rich, cheesy flavors.

Side Dishes

Since this pasta is pretty hearty on its own, I usually go with light sides like a crisp green salad or roasted vegetables. Sometimes, I serve it alongside black beans or Mexican street corn for a fiesta-worthy spread.

Creative Ways to Present

For a fun twist at gatherings, I’ve served this Cheesy Enchilada Pasta Skillet Recipe in individual cast-iron skillets—it looks impressive, and everyone gets their own melty portion. Another idea is layering it into a casserole dish topped with extra cheese and baking until golden brown for a crowd-pleasing baked pasta.

Make Ahead and Storage

Storing Leftovers

I usually let leftovers cool to room temperature, then store them in an airtight container in the fridge. It stays tasty for about 3-4 days. Just give it a gentle stir when reheating because the cheese can settle and thicken up a bit.

Freezing

This recipe freezes well! I portion it out into freezer-safe containers and it keeps for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge for best texture.

Reheating

When reheating, I prefer warming it gently in a covered skillet over low heat, stirring occasionally to bring back the creamy cheese sauce without drying it out. Alternatively, the microwave works fine if you add a splash of broth or water to loosen things up before heating.

FAQs

Can I make this Cheesy Enchilada Pasta Skillet Recipe vegetarian?

Absolutely! Swap the hamburger for cooked black beans, lentils, or sautéed vegetables like bell peppers and mushrooms. You can keep all the same seasonings and sauces for that classic enchilada flavor without the meat.
What type of cheese works best for this recipe?

I recommend using shredded cheddar, Monterey Jack, or a blend for melty, gooey results. These cheeses melt smoothly and give you that classic cheesy enchilada taste. Avoid pre-shredded cheese with added anti-caking agents if possible—they can affect melting.
Can I use other pasta shapes besides ziti?

Definitely! Penne, rigatoni, or even elbow macaroni all work great. Just keep the cooking time similar and monitor the pasta so it cooks perfectly in the sauce.
Is this recipe spicy?

It has a mild to medium spice level thanks to the taco seasoning and green chiles, but nothing too fiery. You can always adjust by choosing mild or hot enchilada sauce or adding fresh jalapeños if you want to kick it up.
How long can I store leftovers?

Store leftovers in the fridge in an airtight container for up to 4 days. Reheat thoroughly before serving to enjoy that creamy, cheesy goodness again.

Final Thoughts

This Cheesy Enchilada Pasta Skillet Recipe holds a special place in my weeknight dinner rotation because it’s just so satisfying and easy—plus, my family always asks for seconds (and sometimes thirds!). It’s that perfect blend of smoky, cheesy, and just a touch spicy, all wrapped up in creamy pasta bliss. I’m excited for you to try this and see how simple it is to make a crowd-pleaser from one pot. Grab your skillet, gather those ingredients, and let’s make some magic happen in your kitchen!