This delicious  Baked Enchilada Pasta Recipe is the perfect and easy weekday meal idea. It is such a great recipe for those busy nights you don’t have time to make a meal.

Baked Enchilada Pasta Recipe: An Easy Weekday Meal Idea

It’s a weekday night you have a full schedule of sports, dance and scouting and you want a quick and delicious meal that you can put together in minutes because #whohastime. Then do I have the recipe for you. This delicious and easy baked enchilada pasta recipe is so delicious you won’t be able to get enough of it. 

I love enchiladas, but they can be a bit time consuming. Recently I talked about how I use to help my grandfather put them together as a child. I even shared with you a delicious Instant pot beef  Enchilada dip you can make for any party, event or just because. But this recipe brings together some delicious flavors that are quick and easy to put together. 

Now as a Mexican American I know that Enchiladas don’t usually bring black beans or corn (sorry Abuelito) but when you’ve got a family that has a voracious appetite and want a meatless Enchilada recipe you include these delicious additions to round out this Easy weekday meal idea. 

This is such a filling, and complete meal your whole family will fall in love.  But what makes this recipe even better is how quick and easy it is to make. You will have dinner on the table in less than 30 minutes! 

So head below to find out why this recipe is the perfect weekday meal recipe.

What you’ll need to make Baked Enchilada Pasta: 

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 diced tomatoes
1 teaspoon taco seasoning
1 teaspoon cajun seasoning
1 cup red enchilada sauce (make your own using this recipe)
2 cups shredded cheese

How to make Baked Enchilada Pasta

Preheat oven to 350F.

Cook the pasta according to package directions. Drain but do not rinse.

Meanwhile, heat the olive oil in a skillet over medium heat.

Once the oil is hot, add the onion and cook until translucent, about 2-3 minutes.

Add the garlic and cook for one more minute.

Place the pasta in a 8” x 8” casserole dish.

Scoop the cooked onions and garlic into the casserole dish. Add the corn, black beans and tomatoes and stir to combine.

Stir the taco seasoning and cajun seasoning into the enchilada sauce, then pour into the casserole dish.

Stir to coat the pasta completely.

Top with shredded cheese.

Bake for 10-15 minutes, until cheese, is completely melted.

Serve and enjoy! This recipe is such a huge hit in our home my kids ask for it all the time. This makes me thrilled because I don’t have to break my head trying to come up with dinner recipes. 

You can serve by itself or a side salad. Whatever you decide your family will approve! 

Baked Enchilada Pasta Recipe – FAQ

Can I use different types of pasta?

Yes! While this recipe calls for any kind. You can use rotini pasta, egg noodles, whole wheat pasta, or even gluten-free pasta depending on your preference. Just make sure to cook it al dente so it doesn’t get mushy when baked.

What protein works best in this recipe?

Although this recipe is meatless you can add a protein to add a little more to the recipe. This recipe is very versatile. You can use tender chicken, boneless skinless chicken breast, leftover chicken, ground turkey, or lean ground beef. Each brings a unique flavor and keeps this dish a family favorite.

Can I make it substitute it with other beans?

Absolutely! You can make this with pinto beans or red beans—along with green chiles, red pepper, and fresh cilantro for a hearty, flavorful 

 What kind of enchilada sauce should I use?

This recipe pairs perfectly with green enchilada sauce, but you can also try mild enchilada sauce or even make your own homemade enchilada sauce. Brands like Old El Paso or Betty Crocker are great options found in most grocery stores.

What toppings go well with this pasta?

Some optional toppings include sour cream, Monterey Jack or sharp cheddar cheese, green onions, lime wedges, and even a sprinkle of chili powder or cayenne pepper for a kick.

Can I make this ahead of time?

Yes! This is one of those perfect pot meals for busy weeknights. You can assemble it the night before and refrigerate. When ready, just bake until bubbly. It’s also a great way to prep for easy entertaining make-ahead apps.

How do I store leftovers?

Place leftovers in an airtight container in the refrigerator. They’ll keep for up to 3–4 days. Reheat in the oven or microwave with a splash of chicken broth or skim milk to keep it creamy.

Can I freeze this dish?

Yes, this pasta bake freezes well. Store in a freezer-safe container, and when ready, reheat at medium-high heat until warmed through.

Why is this recipe a great weeknight dinner?

Because it combines the flavors of chicken enchiladas with the ease of a one-pot pasta dinner, saving you less dishes and lots of time. It’s comfort food with a quick meal spin—perfect for busy weeknights.

You can serve by itself or a side salad. Whatever you decide your family will approve! 

Looking for more easy meal ideas? Check out this round-up of Divine One pot meal ideas that are perfect for weekday nights.  End this delicious meal with a tasty dessert-like this Reese’s Poke Cake or 3 Ingredient Air Fryer Peanut Butter Cookies recipe.

 

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