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Enchilada Pasta Bake

Enchilada Pasta Bake

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16oz whole wheat pasta
1 1/4 cup fat free enchilada sauce
15 oz can black beans, drained
1 cup low fat cheddar cheese, divided
1 cup low fat Monterey jack cheese, divided
1 /4 cup reduced fat sour cream
4 oz diced green chiles
1 pound extra lean ground beef (I used 90/10)
1 tsp chili powder
1/2 tsp ground cumin
4 oz reduced fat cream cheese
1 medium avocado, halved, seeded and diced
Fresh cilantro for garnish


1.Preheat oven to 350
2.Prepare a 8×8 baking dish with nonstick spray
3.In a large pot, cook pasta according to package directions
4.While the pasta is cooking in a large bowl gently combine enchilada sauce, black beans, 1/2 cup cheddar cheese, 1/2 cup Monterey jack cheese, sour cream and chiles and set aside
5.In a large saucepan, over medium heat add in ground beef, chili powder and cumin and cook until browned, drain any excess fat
6.Stir in cream cheese to ground beef and stir until melted
7.Drain pasta and add pasta and enchilada sauce mixture to ground beef storing to combine well
8.Add pasta to prepared baking dish and top with avocado and remaining cheese
9.Bake for 5-10 minutes, or until cheese melts (I only needed 5 minutes)
10.Voila…all done
11.I was completely done in 25 minutes!!!! YAY!!!

Serves 8

Each serving is 8 SmartPoints; 7 WW+ points

Nutritional Info: Calories: 268 Total Fat: 12.2 g Saturated Fat: 6.5 g Trans Fat: 0.1 g Cholesterol: 58.9 mg Sodium: 735.3 mg Total Carbs: 12.1 g Dietary Fiber: 1 g Sugars: 3.6 g Protein: 26.8 g

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