If you’re looking for a quick, cheesy, and flavorful dinner, this one pot enchilada pasta is exactly what you need. It combines all the bold, spicy flavors of enchiladas with the comfort of creamy pasta, made in just one pot for easy cleanup.
This one pot enchilada pasta is packed with hearty ingredients like black beans, bell peppers, tomatoes, and spicy chicken enchilada soup, all simmered together with pasta until perfectly tender. Finished with melted cheese, it’s a family-friendly meal that’s perfect for busy weeknights when you want something delicious without the hassle.
Method
Get everything into one pot
Start by gathering all your ingredients and grabbing a large pot you’ll want one big enough to hold everything comfortably. Into the pot, pour in the diced tomatoes with their juice don’t drain them, as that extra liquid adds flavor and helps cook the pasta. Then add the drained black beans, the diced yellow bell pepper (chop it into small pieces so it cooks evenly), and the entire jar of Zoup! Good, Really Good® Spicy Chicken ‘Chilada Soup. Next, toss in the uncooked pasta noodles of your choice. I like using short pasta like penne or rotini for this dish because they soak up the sauce really well. Finally, add 2 cups of water to help everything cook together and keep things from getting too thick too soon.
Boil it up
Place the pot on the stove over medium-high heat and bring the mixture to a boil. As it heats up, give everything a few good stirs to make sure nothing is sticking to the bottom. This is especially important when you’re cooking pasta directly in the sauce you want the noodles to be fully coated and moving freely so they don’t clump or burn.
Let it simmer
Once you’ve reached a good boil, reduce the heat to low or medium-low so the mixture can simmer gently. You’ll let it cook for about 12 to 15 minutes, stirring every couple of minutes to prevent the pasta from sticking and to make sure the flavors blend well. The sauce will slowly start to thicken as the pasta absorbs the liquid. Keep an eye on it if the pasta is getting soft but the sauce looks a little too thick, you can always add a small splash of water to loosen it up a bit.
Cheese time
After the pasta is perfectly tender and the sauce has thickened to your liking, it’s time for the best part: the cheese! Sprinkle in 3/4 cup of shredded cheese and stir it through the hot pasta until it melts completely. The cheese will turn the sauce into a creamy, gooey dream that coats every single bite. If you’re a cheese lover (like me), go ahead and add a little more on top right before serving for an extra cheesy finish.
Serve hot and enjoy
Spoon the pasta into bowls while it’s still hot and cheesy, and don’t forget to serve it with your favorite toppings or sides. It’s comforting, filling, and bursting with enchilada flavor all without the hassle of extra dishes!
Necessary Tools
- 1 large pot (big enough to hold everything)
- A wooden spoon or spatula
- A cutting board and knife (for the pepper)
- A can opener
- Measuring cups
Easy One Pot Enchilada Pasta (Cheesy, Spicy Weeknight Dinner)
Cuisine: AmericanDifficulty: Easy4
servings5
minutes10
minutes15
minutesIngredients
Ingredients
1 can (14.5 oz) diced tomatoes (don’t drain them!)
1/2 can (15.5 oz) black beans, drained
1 yellow bell pepper, diced
1 jar Zoup! Good, Really Good® Spicy Chicken ‘Chilada Soup
2 cups uncooked pasta noodles (any shape you like!)
2 cups water
3/4 cup shredded cheese (plus more for topping if you love cheese like I do)
Directions
- Get everything into one pot!
Add the diced tomatoes (with the juice!), drained black beans, diced yellow pepper, the whole jar of spicy chicken enchilada soup, uncooked pasta, and 2 cups of water into a large pot. - Boil it up.
Turn on the heat and bring everything to a boil. Stir for a few minutes so nothing sticks to the bottom. - Let it simmer.
Once it’s boiling, lower the heat and let it simmer for about 12–15 minutes. Stir every now and then so the pasta doesn’t stick. - Cheese time!
When the sauce has thickened and the pasta is tender, sprinkle in the shredded cheese. Stir until the cheese melts and makes everything ooey-gooey delicious. - Serve hot and don’t forget to top with extra cheese if you like!
Notes
- Serve with warm tortilla chips or garlic bread.
- Add a spoon of sour cream or Greek yogurt on top.
- Sprinkle with chopped cilantro or green onions for a pop of color.
- Want it extra spicy? Add a few jalapeño slices on top!
Serving Suggestions
- Serve with warm tortilla chips or garlic bread.
- Add a spoon of sour cream or Greek yogurt on top.
- Sprinkle with chopped cilantro or green onions for a pop of color.
- Want it extra spicy? Add a few jalapeño slices on top!
Fun Fact
Did you know enchiladas come from Mexico and were originally just tortillas dipped in chili sauce? This pasta takes that classic flavor and gives it a fun twist no rolling required!
Conclusion
This one pot enchilada pasta is the ultimate easy dinner for anyone who loves bold, cheesy, and comforting meals. With minimal prep and just one pot to clean, it’s a perfect solution for busy nights or lazy weekends. Whether you’re cooking for family or just craving something cozy and satisfying, this one pot enchilada pasta delivers big flavor with very little effort. Once you try it, it’s sure to become a regular in your meal rotation!
