This easy Enchilada Casserole your whole family will love! My husband requests it all the time! Make it with leftover shredded chicken or beef.
I love enchiladas SO MUCH but sometimes just thinking about making, filling, and rolling each enchilada makes me tired! Luckily, I found this enchilada casserole recipe on a fabulous recipe blog called “Table For Two”! Everything on her blog that I have tried has been fantastic, and this is no exception! I love how quick and easy it is to put a delicious meal on the table for my family. It is even easier if you use leftover shredded chicken or beef from other meals you make in the week!
Should I Grate the Cheese Myself or Can I Use the Bagged Shredded Cheese?
Okay here me out on this – I am usually flexible with a lot of things in the kitchen. However, bagged shredded cheese is not one of them! Cheese that you shred yourself tastes SO MUCH BETTER. Bagged shredded cheese is coated in actual sawdust!! They do that to keep the cheese from sticking together, but it makes it taste and feel dusty! Shredding the cheese yourself will improve the taste and texture of your food so much!
Other Enchilada Recipes You Will Love
Like I said before, we love all things enchilada! If you love them too, check out some of our favorite variations on a classic!
- Honey Lime Chicken Enchiladas
- Thai Chicken Enchiladas
- Instant Pot Chicken Enchilada Soup
- Homemade Enchilada Sauce
- Spinach Enchiladas
How to Make Enchilada Casserole
- 1 Lb. ground beef
- 1/2 tsp. chili powder
- 1/4 tsp. cumin
- 1/4 tsp. cayenne pepper
- 5 oz cream cheese
- 1/4 cup light sour cream
- 10 oz red enchilada sauce
- 1 cup shredded sharp cheddar cheese divided
- 1 cup shredded monterey jack cheese divided
- 1 cup frozen corn thawed
- 4 oz diced green chiles
- 12 oz. egg noodles
- Salt & pepper to taste
- Preheat oven to 350 degrees.
- In a large pot, bring water to boil and cook egg noodles according to package instructions, drain and set aside.
- While noodles are cooking, brown your ground beef in a large skillet and drain the fat. Add chili powder, cumin, and cayenne pepper to beef mixture.
- Add cream cheese and stir until well combined.
- In a large bowl, combine sour cream, enchilada sauce, half the cheddar cheese, half the monterey jack cheese, corn kernels, and diced green chiles. Stir to combine.
- Pour sour cream mixture over the beef and simmer for 2-3 minutes.
- Add pasta to the beef mixture and stir until well combined.
- Pour pasta mixture into a 9x13 baking dish and top with the remaining cheese.
- Bake 10-15 minutes or until cheese is melted.
- Serve and enjoy!
- 9x13 inch pan