Kid-Approved Quick, Easy, and Cheesy Enchilada Pasta

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As a parent, finding meals that both my 4-year-old and 1.5-year-old will happily devour is like striking gold!

This Cheesy Enchilada Pasta has become our family’s ultimate crowd-pleaser, combining the familiar comfort of pasta with mild Mexican flavours that my little ones can’t resist.

What makes this dish so perfect for young families? First, those cute little rotini spirals are basically a magnet for toddler hands!

My 1.5-year-old lights up when he sees them on her plate and my 4-year-old loves telling everyone they’re “tiny tornadoes.”

Plus, the creamy, cheesy sauce is mild enough for sensitive palates while still packing enough flavour to keep the grown-ups happy.

The best part?

It’s a one-pan wonder that comes together in about 30 minutes – perfect for those hectic weeknight dinners when you’re juggling bath time, bedtime stories, and “just one more glass of water” requests!

A photo of a white casserole dish filled with rotini pasta coated in a rich, creamy orange-red enchilada sauce. The sauce is velvety and slightly glossy, with visible ground meat (beef or turkey) evenly distributed throughout. A wooden spoon is lifting a portion of the pasta, creating an irresistible "cheese pull." The melted cheese stretches dramatically from the spoon to the dish, emphasizing its gooey, indulgent texture.

The Recipe That Makes Everyone Happy

Cheesy Enchilada Pasta

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

For the Pasta:

  • 12 oz rotini pasta or pasta of choice
  • 1 tablespoon olive oil

For the Sauce:

  • 1 lb ground beef or turkey
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 packet 1 oz taco seasoning
  • 1 cup enchilada sauce red or green
  • 1 cup tomato sauce
  • 1/2 cup chicken or beef broth
  • 1/2 cup sour cream or heavy cream
  • 1 1/2 cups shredded Mexican blend cheese divided
  • Salt and pepper to taste

For Garnish:

  • Fresh cilantro or parsley chopped
  • Optional: Sliced jalapeños diced avocado, or a dollop of sour cream

Instructions
 

  • Boil pasta in salted water until al dente. Drain, toss with olive oil, and set aside.
  • In a skillet, cook ground meat until browned. Drain excess grease. Add onion and garlic, cooking for 2-3 minutes.
  • Add taco seasoning, enchilada sauce, tomato sauce, and broth. Simmer for 5 minutes.
  • Stir in sour cream or heavy cream, season with salt and pepper.
  • Add cooked pasta to skillet, stir in 1 cup cheese until melted.
  • For a cheesy topping, transfer to a baking dish, top with remaining cheese, and bake at 375°F (190°C) for 10 minutes.
  • Serve with fresh cilantro, and optional toppings like jalapeños, avocado, or sour cream.
A photo of a white casserole dish filled with rotini pasta coated in a rich, creamy orange-red enchilada sauce. The sauce is velvety and slightly glossy, with visible ground meat (beef or turkey) evenly distributed throughout. A wooden spoon is lifting a portion of the pasta, creating an irresistible "cheese pull." The melted cheese stretches dramatically from the spoon to the dish, emphasizing its gooey, indulgent texture.

Parent-Tested Tips

  • My 4-year-old loves helping to sprinkle the cheese on top – it’s a great way to get little ones involved in cooking!
  • For picky eaters, try mixing the sauce gradually into their portion – sometimes less is more.
  • I often make a double batch and freeze individual portions for easy lunches.
  • Leftovers are perfect for thermoses in preschool lunches the next day.
  • The sauce can be made milder by using less taco seasoning and mild enchilada sauce.

This dish has saved many dinner times at our house, and I hope it becomes a favourite with your little ones too! The smiles on their cheese-covered faces make every bit of cooking worthwhile.