Cheesy Enchilada Casserole
This easy Cheesy Enchilada Casserole your whole family will love! My husband requests it all the time! Make it with leftover shredded chicken or beef.
Servings: 12
Calories: 351kcal
Equipment
- 9x13 inch pan
Ingredients
- 1 pound ground beef (shredded chicken or roast beef can also be used)
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 5 ounces cream cheese
- 1/4 cup light sour cream
- 10 ounces red enchilada sauce
- 1 cup sharp cheddar cheese shredded and divided
- 1 cup Monterey Jack cheese shredded and divided
- 1 cup frozen corn thawed
- 4 ounces green chiles diced
- 12 ounces egg noodles
- salt and pepper to taste
Instructions
- 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!
Nutrition
Calories: 351kcal | Carbohydrates: 27g | Protein: 17g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 84mg | Sodium: 420mg | Potassium: 255mg | Fiber: 2g | Sugar: 3g | Vitamin A: 558IU | Vitamin C: 3mg | Calcium: 173mg | Iron: 2mg