If you love enchiladas, you’ll love this spicy pasta casserole. The pasta soaks up red enchilada sauce and bold southwest flavors. A fresh twist on Italian-style pasta, this recipe is free of gluten, dairy, egg, soy, peanuts and tree nuts (top 8 free), and it can easily be made vegan.
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I grew up loving Tex‑Mex, and I miss classic enchiladas. Cheese used to make them irresistible, but I wanted a version that works without dairy. This enchilada‑inspired pasta delivers that saucy, comforting flavor without relying on cheese. The sauce is creamy and vibrant, and the pasta is bathed in enchilada sauce instead of being tucked into dry tortillas.
This dish is a fun change from the usual Italian‑flavored pastas my family expects. The chili and southwest spices give the meal a welcome kick. It’s also mostly made on the stovetop, which is great on hot days when you’d rather avoid turning on the oven.
You can make this vegan by swapping chicken broth for vegetable broth and omitting the chicken; the beans and pasta are filling on their own. Adjust the pasta amount to suit your preference: add more pasta for a drier dish or reduce it for a saucier result. Leftovers are great — kids often adore plain pasta, so extra noodles rarely go to waste.
The homemade taco seasoning makes more than the recipe needs; I store the extra in a small bag in my spice cabinet for easy use next time. For enchilada sauce, we usually choose a mild option, but use medium or hot if you prefer more heat — without cheese, milder sauces can be easier to enjoy since cheese often helps tone down spice.
If you’re short on time, use leftover or rotisserie chicken to speed up prep. This is a quick, satisfying one‑pan dinner (plus a pot for boiling pasta) that comes together in about 30 minutes.
Why use nutritional yeast in this gluten-free enchilada pasta?
Nutritional yeast adds a savory, cheesy note without dairy and helps thicken the sauce slightly. If you’re dairy‑free, nutritional yeast is a versatile pantry staple that enhances flavor and texture in many plant‑based dishes.
Other recipes that use nutritional yeast
If you like the flavor nutritional yeast provides, try it in other dairy‑free recipes to create a cheesy taste without actual cheese.
- Vegan queso (cashew free)
- Egg‑free & dairy‑free frittata
- Dairy‑free creamy Tuscan chicken
- Gluten & dairy free spinach & sausage pasta
- Dairy & gluten free creamy lemon chicken
Choosing an allergy‑friendly enchilada sauce
Check labels carefully. Some brands list only “soybean oil,” while others may include soy flour or different oils. If you have a soy allergy, consult your doctor about which forms of soy oil are safe; refined soy oil is handled differently than cold‑pressed or gourmet soy oils. Always confirm ingredient labels for your specific dietary needs.
One brand I’ve seen lists ingredients such as water, red chiles, modified food starch, dehydrated chile pods, vegetable oil (cottonseed and/or soybean), salt, vinegar, garlic and spices. Read labels to ensure the product meets your allergy requirements.
More gluten‑free Tex‑Mex ideas
Here are a few other allergy‑friendly Tex‑Mex recipes that pair well with this pasta or can inspire your next meal:
- Slow Cooker Green Chile Enchilada Soup
- Slow Cooker Pineapple Chipotle Tacos
- Sweet Potato, Black Bean & Lime Tacos
- Meatless Enchilada Quinoa Bowls
- Dairy‑Free Slow Cooker White Chicken Chili
- Mexican Tuna Salad
- Gluten‑Free Salsa Sheet Pan Dinner
- Gluten‑Free Baked Taquitos
Chicken Enchilada Pasta (Gluten, dairy, egg, soy, peanut and tree nut free; top 8 free)
5 servings
5 minutes
25 minutes
30 minutes
If you love enchiladas, you’ll love this spicy pasta casserole. Pasta soaks in red enchilada sauce and southwest flavors for a comforting, allergy‑friendly dinner.
Ingredients
- ENCHILADA PASTA INGREDIENTS:
- 2 Tablespoons olive oil
- 2 garlic cloves, minced
- 1/2 small yellow onion, diced
- 2 large chicken breasts, diced (optional — see notes)
- 1/2 Tablespoon homemade taco seasoning (recipe below)
- 1 cup red enchilada sauce (read labels for allergens)
- 2 cups chicken broth (or vegetable broth to make vegan)
- 12 oz. brown rice rotini (or another safe pasta)
- 1 can black beans, rinsed and drained
- 1 Tablespoon nutritional yeast
- GARNISHES:
- Freshly chopped cilantro
- Chopped green onions
- HOMEMADE TACO SEASONING:
- 1 Tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon dried oregano
- 1 1/2 teaspoon ground cumin
- 1 teaspoon salt
Instructions
- Make the taco seasoning by stirring all ingredients together. Measure 1/2 tablespoon for the recipe and store the rest in an airtight container for later use.
- Heat olive oil in a large skillet over medium heat. Add the onion and cook for one minute, then add garlic and cook another minute. Add diced chicken and taco seasoning; cook until chicken is done.
- While the chicken cooks, bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside.
- Add the red enchilada sauce, black beans, nutritional yeast and chicken broth to the skillet. Bring to a boil, then reduce heat to a simmer and reduce the sauce to your preferred consistency (about half, if you like it thicker).
- Stir the cooked pasta into the sauce until well combined.
- Garnish with chopped cilantro and green onions, then serve.
Notes
This can easily be made vegan by using vegetable broth and omitting the chicken — the beans and pasta are plenty filling. You can use a store‑bought taco seasoning if you prefer; just check labels for allergens. Choose the enchilada sauce heat level you enjoy; mild is great for families who are sensitive to spice.
Nutrition Information:
Yield: 5
Serving Size: 1
Amount Per Serving:
Calories: 468Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 55mgSodium: 1596mgCarbohydrates: 57gFiber: 8gSugar: 5gProtein: 30g
Recipe adapted from A Cedar Spoon; taco seasoning idea adapted from Food Renegade.