One-Pot Cheesy Enchilada Tortellini

This one-pot cheesy enchilada tortellini combines the bold flavors of Mexican enchiladas with the comfort of Italian pasta. The tender cheese-filled tortellini swim in a smoky, spicy sauce enriched with beef and melty cheese for a hearty meal that brings two culinary worlds together in perfect harmony.

I created this fusion dish when I couldn't decide between Italian and Mexican for dinner. My family was skeptical at first, but now they request this "enchilada pasta" at least twice a month during our busy sports seasons.

Ingredients

• Ground beef: creates the hearty base gives the dish staying power and rich flavor
• Enchilada sauce: provides authentic Mexican flavor without complicated prep
• Cheese tortellini: offer tender pasta pockets filled with cheesy goodness
• Cheddar jack cheese blend: melts beautifully and complements the Mexican flavors
• Sour cream: adds a luxurious creaminess and helps balance the spices
• Yellow onion: provides aromatic sweetness as it caramelizes with the beef
• Smoked paprika: adds a subtle smokiness that elevates the entire dish
• Fire roasted tomatoes: bring sweet charred flavor and beautiful color
• Fresh cilantro: brightens everything with a pop of color and herbaceous flavor

Step-by-Step Instructions

Brown the Beef:

Heat olive oil in a large deep skillet over medium high heat until shimmering. Add ground beef and break it into crumbles with a wooden spoon. Cook for about 5 minutes until no pink remains and some caramelized bits form on the bottom of the pan.

Add Aromatics and Spices:

Add the diced onion to the browned beef and cook for 5 minutes until the onion becomes translucent and starts to caramelize at the edges. Sprinkle in all the spices garlic powder, smoked paprika, cumin, chili powder, oregano, salt, and pepper. Add the fresh minced garlic and stir constantly for 1 minute until intensely fragrant. This blooms the spices and develops their full flavor potential.

Create the Sauce Base:

Pour in the beef broth, using it to scrape up any flavorful brown bits from the bottom of the pan. Add the undrained fire roasted tomatoes and enchilada sauce, stirring until everything is well combined. Allow the mixture to come to a gentle simmer so the flavors begin to meld.

Cook the Tortellini:

Add the tortellini directly to the simmering sauce no need to boil separately. Cover the skillet and reduce heat to medium low. Cook for 7 10 minutes, stirring occasionally to prevent sticking, until the tortellini are plump and tender. The pasta will absorb some of the flavorful sauce as it cooks.

Create the Creamy Finish:

Remove the skillet from heat and uncover. Sprinkle the shredded cheese over the top and stir until completely melted into the sauce. Add the sour cream and gently fold it in, creating a velvety, creamy texture throughout the dish. The residual heat will warm everything through without curdling the dairy.

Save This

The fire roasted tomatoes are my secret weapon in this recipe. I discovered them after a cooking class where the chef insisted they bring necessary depth to any tomato based sauce. He was right the subtle charred flavor transforms this dish from good to memorable.

Perfect Pairings

This enchilada tortellini works beautifully with a simple side salad dressed with lime vinaigrette. The fresh, crisp greens provide textural contrast to the rich, hearty pasta dish. For a complete Mexican inspired meal, serve with warmed corn tortillas for scooping up every last bit of the flavorful sauce.

Customization Options

This recipe welcomes creative variations to suit your taste or pantry. Try using ground turkey or chicken instead of beef for a lighter option. Vegetarians can substitute black beans and corn for the meat. For extra heat, add a diced jalapeño with the onions or stir in some chipotle peppers in adobo sauce. The versatility makes this a perfect template for using whatever you have on hand.

Make Ahead Instructions

Prepare this dish up to two days ahead for effortless entertaining. Make the recipe through the tortellini cooking stage, but stop before adding the cheese and sour cream. Refrigerate in an airtight container, then reheat gently on the stovetop when ready to serve, adding the cheese and sour cream at the last minute for the freshest flavor and creamiest texture.

Common Queries

→ Can I use frozen cheese tortellini?

Yes, both fresh or frozen cheese tortellini work well. Add them straight to the pan and adjust simmering time as needed until tender.

→ What is the best cheese blend for this dish?

Cheddar-jack is recommended for its meltability and mild sharpness, but you can also use Monterey Jack or a Mexican cheese blend for variety.

→ Is it possible to substitute the beef?

Absolutely. Ground turkey, chicken, or a meatless ground alternative can be used without changing the preparation steps.

→ How can I adjust the spice level?

You can increase or decrease the chili powder and smoked paprika to taste, or add sliced jalapeños for extra heat.

→ What side dishes pair well?

Simple salads, roasted vegetables, or warm tortillas complement the creamy, zesty tortellini skillet nicely.

→ Can leftovers be reheated?

Yes. Warm gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen the sauce.