Enchilada Pasta from TastingKansasCity

I love this fresh easy pasta recipe from @tastingkansascity.


  • 12-16 oz pasta of your choice (I used Rotini shaped)

  • 28 oz can of red enchilada sauce

  • 16 oz can refried beans

  • 1 package of Mostly Made enchilada filling

  • 1 Bag of shredded pepper jack cheese

  • 2 cups chicken broth

  • 1 cup water

  • Optional: 1 cup of finely diced fresh or frozen bell peppers (if you want to add more veggies!)

  • Toppings of Choice: I used diced jalapeño peppers, tomatoes, avocado, and cilantro


  1. Combine enchilada sauce, refried beans, chicken broth, and water. Let it come to a boil

  2. Once boiling, add in pasta noodles, (optional) bell peppers, and Mostly Made enchilada filling

  3. Give the pot a good stir and then reduce heat to low/simmer and allow 20 minutes for pasta to cook. Stir occasionally to prevent sticking. (If liquid is getting low and pasta is still uncooked then add in another half to full cup of water)

  4. Once pasta is done cooking then add shredded cheese on top and stir to combine

  5. Add toppings of choice

  6. Enjoy!