One Pot Turkey Enchilada Pasta
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All of the flavor of turkey enchiladas in a cheesy, comforting pasta bake – prepared in one pot! Our Turkey Enchilada Pasta is an easy family favorite is endlessly versatile and a great option when you want to make a healthy, filling meal that serves a crowd on a budget!
Cheesy Enchilada Pasta Recipe
Today’s Turkey Enchilada Pasta Bake has a little something for everyone – tex-mex flavors, perfectly cooked pasta, plenty of protein… oh, and lots and lots of ooey-gooey cheesy goodness.
I tend to make it when we have leftover turkey from the holidays, but it can also be made with ground turkey or ground chicken anytime. (Honestly, I think this recipe would work with just about any protein you can think of – seafood, tofu, beef, etc.)
While this recipe is super simple and quick to make, it benefits from some layered flavors thanks to a base of onions, jalapenos and garlic before adding in the ground turkey, diced tomatoes and taco seasoning. Two types of cheese (cream cheese and colby jack) ensures that the pasta sauce is creamy and rich with plenty of cheesy flavor.
In my original version of this recipe (my Beef Enchilada Pasta Skillet) I used enchilada sauce and queso fresco, but I know those ingredients aren’t always accessible and can be pricey, so this recipe uses more common and readily available staples. If you have enchilada sauce and queso fresco, feel free to add them in to make this cozy, comfort food recipe even better!
Cheesy Enchilada Turkey Pasta Variations:
- Beef version: Swap out the turkey for ground beef and make our Beef Enchilada Pasta Skillet instead.
- Creamy Verde: Swap the diced tomatoes for salsa verde and stir in two tablespoons of cream cheese for a tangy, silky sauce.
- Black Bean Boost: Add a drained can of black beans to the turkey mixture for extra heartiness and a boost of protein and fiber.
- Chipotle Smoky: Stir a spoonful of chopped chipotle in adobo into the sauce for deeper heat and a lightly smoky finish.
- Extra Veggies: Add diced zucchini or corn kernels to the pan with the peppers to introduce sweetness and extra color.
Turkey Enchilada Pasta FAQs:
Can I use another type of pasta? Yes, any short, tubular or curved shapes that hold sauce, such as rotini, cavatappi or penne, work well.
Is the dish spicy? It has moderate heat from the jalapeno and seasoning, but you can remove the seeds or use half the pepper for a milder result.
Can I prepare this ahead of time? Assemble the pasta and sauce in the baking dish, cover and refrigerate for up to one day. Add the crushed chips and cheese just before broiling.
How to store leftovers: Leftover pasta can be stored in the fridge in an airtight container for up to 3 days.
Can I freeze the leftovers? Yes, freeze in airtight portions for up to three months. (This set of freezer containers is a crazy bargain.)
Check out our quick recipe video for our cheesy beef enchilada skillet which is made very similar to this turkey version – and then don’t forget to scroll down to grab your free printable recipe card:
Ingredients for One Pot Enchilada Pasta
- Ground turkey
- Garlic
- Onion, sliced
- Jalapeno
- Diced tomatoes
- Taco seasoning <– grab our homemade taco seasoning recipe here
- Broth or water
- Pasta (penne or rigatoni are recommended)
- Cream cheese, or sour cream
- Colby jack cheese, shredded
- Cilantro, optional garnish
Tip: we don’t add additional salt and pepper to this recipe as the enchilada sauce and tomatoes add some sodium and the chili powder adds heat. You can add those to your ingredients list, if desired.
Kitchen Tools You May Find Helpful
- Large Cast Iron Skillet <– I love the versatility of a good cast-iron pan – you can make everything from eggs to dessert in them and they transition easily from the stove to the oven. This one is pre-seasoned and great for even heating
- Sharp Kitchen Knife
- Cutting Board
- Measuring Cups and Spoons
- Cheese Shredder
- Wooden Spoon or Spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
- Colander
How to Make One Pot Turkey Enchilada Pasta
Heat 1 tablespoon of oil in a large, deep skillet over medium high heat. Add the sliced onion and chopped jalapeño. Cook until softened, 3 to 4 minutes. Add the minced garlic and cook 30 seconds.
Add the ground turkey to the skillet. Cook, breaking it into small pieces, until no pink remains, 4 to 5 minutes. Sprinkle the taco seasoning over the turkey and stir well.
Pour in the diced tomatoes and the broth (or water). Stir to combine, then add the uncooked pasta. Make sure the pasta is mostly submerged in the liquid.
Bring the mixture to a strong simmer. Reduce heat to medium. Cook, stirring occasionally, until the pasta is tender and the sauce thickens, about 12 to 15 minutes. If the skillet begins to look dry before the pasta is done, add a splash of additional water or broth.
Stir in the cream cheese and half of the shredded cheese until melted and evenly incorporated.
Sprinkle the remaining cheese over the top.
Broil for 2 to 3 minutes until the cheese melts and browns lightly. Watch closely to avoid burning.
Spoon onto plates and garnish with cilantro if desired.
Pin this Cheesy Turkey Enchilada Pasta Bake for a Cozy Comfort Meal the Whole Family will love:
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One-Pot Turkey Enchilada Pasta
All of the flavor of turkey enchiladas in a cheesy, comforting pasta bake - prepared in one pot! Our Turkey Enchilada Pasta is an easy family favorite is endlessly versatile and a great option when you want to make a healthy, filling meal that serves a crowd on a budget!
Ingredients
- 1 Tablespoon olive oil
- 4 cloves garlic
- 1 onion, sliced
- 1 jalapeno
- 1 lb ground turkey
- 1 10oz can diced tomatoes
- 1 Tablespoon taco seasoning
- 1 1/2 cup broth or water
- 2 cups pasta (penne or rigatoni are recommended)
- 3 Tablespoons cream cheese, or sour cream
- 1 cup colby jack cheese, shredded
- Cilantro, optional garnish
Instructions
- Heat 1 tablespoon of oil in a large, deep skillet over medium high heat. Add the sliced onion and chopped jalapeño. Cook until softened, 3 to 4 minutes. Add the minced garlic and cook 30 seconds.
- Add the ground turkey to the skillet. Cook, breaking it into small pieces, until no pink remains, 4 to 5 minutes. Sprinkle the taco seasoning over the turkey and stir well.
- Pour in the diced tomatoes and the broth (or water). Stir to combine, then add the uncooked pasta. Make sure the pasta is mostly submerged in the liquid.
- Bring the mixture to a strong simmer. Reduce heat to medium. Cook, stirring occasionally, until the pasta is tender and the sauce thickens, about 12 to 15 minutes. If the skillet begins to look dry before the pasta is done, add a splash of additional water or broth.
- Stir in the cream cheese and half of the shredded cheese until melted and evenly incorporated.
- Sprinkle the remaining cheese over the top.
- Broil for 2 to 3 minutes until the cheese melts and browns lightly. Watch closely to avoid burning.
- Spoon onto plates and garnish with cilantro if desired.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 488Total Fat: 23gSaturated Fat: 11gUnsaturated Fat: 12gCholesterol: 133mgSodium: 437mgCarbohydrates: 31gFiber: 2gSugar: 2gProtein: 38g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves this easy turkey pasta recipe as much as mine does!
For more perfect pastas, check out our full pasta recipe collection here:
For more ways to enjoy turkey, check out our full turkey recipe collection here:
For more ways to enjoy chicken, check out our full chicken recipe collection here:
