Closeup of One Pot Enchilada Pasta with sliced avocados in a black and stainless steel skillet

Gluten-Free One Pot Enchilada Pasta

Happy hump day, everyone! Allow me to help you get mid-week off to a great start with this delicious Gluten-Free One Pot Enchilada Pasta recipe that takes about 20 minutes to cook and as the name declares, takes just one pot to make!

The beauty about this one pot dish, aside from using just one pot, is that it also doesn’t require much chopping, if any. You can chop ½ an onion or you can buy pre-chopped onion from the store if you want a fully pour-and-cook kind of meal. You will, however, have to chop some toppings but that part is totally optional, and the topping choices are all yours.

I used Hatch red enchilada sauce in this recipe. It’s important to always check your enchilada sauce label, as many of them contain gluten as a thickener in the sauce. Hatch is gluten-free, of course! I also used their canned diced green chilies.

This is the perfect weeknight dinner that’s no fuss and doesn’t sacrifice flavor!

Get more gluten-free quick and easy recipes.

One Pot Enchilada Pasta in a skillet topped with sliced avocados

4.75 from 4 votes
Closeup of One Pot Enchilada Pasta with sliced avocados in a black and stainless steel skillet
Print Recipe

Gluten-Free One Pot Enchilada Pasta

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: Mexican
Servings: 6 servings
Calories: 374kcal
Author: Carol Kicinski

Ingredients

  • 1 pound lean ground beef or ground turkey
  • ½ white or yellow onion , diced
  • 1 (4 ounce) can Hatch diced green chilies
  • 1 (1 ounce) packet gluten free taco seasoning
  • 1 (15 ounce) can Hatch Red Enchilada Sauce
  • 2 cups gluten free chicken broth
  • 2 cups gluten free penne or other short pasta
  • ½ cup sour cream , plus more for serving if desired
  • 2 cups shredded Mexican cheese blend

Optional toppings:

  • Cilantro
  • Diced tomatoes or halved grape tomatoes
  • Avocado slices
  • Sliced black olives

Instructions

  • Brown the ground meat in a large skillet with a lid over medium heat, about 5 minutes. Add the onions, Hatch chilies, and taco seasoning and cook, stirring occasionally, for 3 minutes. Add the enchilada sauce and chicken broth and bring to a boil. Add the pasta and cook, stirring occasionally for 10-12 minutes or until the pasta is cooked and the sauce has thickened.
  • Stir in the sour cream and ½ cup cheese. Sprinkle the remaining cheese on top, cover the pan, turn off the heat and let sit until the cheese melts.
  • Garnish with additional toppings as desired.

Nutrition

Nutrition Facts
Gluten-Free One Pot Enchilada Pasta
Amount Per Serving
Calories 374 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 9g45%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 87mg29%
Sodium 1670mg70%
Potassium 358mg10%
Carbohydrates 27g9%
Fiber 3g12%
Sugar 8g9%
Protein 30g60%
Vitamin A 1302IU26%
Vitamin C 12mg15%
Calcium 276mg28%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Easy Enchiladas Hatch Chile Mexican One Pot Meal Pasta Quick
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