Pressure Cooker Southwest Enchilada Pasta

Rated 4.0 based on 10 customer reviews
Pressure Cooker Southwest Enchilada Pasta
Pressure Cooker Southwest Enchilada Pasta


For best results, we recommend using:


Mealthy Tip

You can also use ground beef or soy crumbles in place of the ground turkey. You can substitute 2 cups frozen corn for the canned corn. Use Mexican cheese blend instead of the Cheddar-Jack cheese, if desired. Use any variety of pasta. Rigatoni or rotini would work well too!

Nutrition Facts

Per Serving: 876 calories; 33g fat; 91.5g carbohydrates; 57g protein; 151mg cholesterol; 1827mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 876 Calories from Fat300
% Daily Value*
Total Fat 33g 51%
Saturated Fat12g 58%
Trans Fat0.6g
Polyunsaturated Fat7.0g
Monounsaturated Fat10.3g
Cholesterol 151mg 50%
Sodium 1827mg 76%
Total Carbohydrate 91.5g 30%
Dietary Fiber17g 68%
Protein 57g
Vitamin A38% Vitamin C134%
Calcium26% Iron46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


4.0out of 5 Stars

(10 Reviews)

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What others are saying

Image of Cheryl Czarnecki

Cheryl Czarnecki says:

Vegan version: I used soy crumbles. I added mushrooms. My corn was frozen. I didn’t have enchilada sauce, so substituted with salsa. Flavor was great, but my noodles were a tad over cooked. For next time I will try with enchilada sauce and add spinach. And decrease some cooking time.

Image of Connie Goolsby

Connie Goolsby says:

I really loved this enchilada pasta. I find turkey to be a bit dry for my taste, so switched it out for lean beef. The ground beef worked great as a replacement. For toppings I added a little sour cream and cilantro. I'd definitely make this again for my family. I was a skeptic about cooking pasta in my pressure cooker but it turned out perfectly.

Image of Teddy Sibert

Teddy Sibert says:

My kids loved this recipe. I have picky eaters so I left out the green chiles. They're a tough crowd, so I'm glad I found something they like. Perfect dish for busy weeknights.

Image of Sal Polisi

Sal Polisi says:

This is a great recipe for kids. I always usually make a separate dish for them, but this is one of the one's I don't mind eating myself. I really like the enchilada sauce. Now that we've gotten the hang of using our pressure cooker, we make pasta in it all the time.

Image of Shauna Tiner

Shauna Tiner says:

Texture was great and the shells turned out perfectly. However flavor was completely lacking. I’ll make it again but spice it up, add chili beans, onions, garlic, and some tapatio

Image of Josh Marciel

Josh Marciel says:

Amazing recipe, I personally added a dash of cumin and about a 1/2 Cup or sun dried tomatoes. Delicious!

Image of Hollie Ewell

Hollie Ewell says:

Decent simple recipe, I definitely had to add spices and seasonings because as another reviewer stated before the flavor is lacking tremendously.

Image of Philip Puopolo

Philip Puopolo says:

Delicious. Easy. Fast.

Image of Raven Hudson

Raven Hudson says:

Was good but the pasta was mushy. I have done a good amount of pasta that hasn’t turned out mushy. This is the first time. If I make again I will do the pasta separately.

Image of Megan Beaumont

Megan Beaumont says:

To avoid mushy pasta I cooked for 5 minutes then 5 minutes natural release followed by quick release. I saved a little enchilada sauce to spoon over the top at the end. Topped with cilantro. Was delicious!