Enchilada Pasta Casserole
This is an easy Enchilada Pasta Casserole your whole family will love! My husband requests it all the time! Make it with leftover shredded chicken or beef.
Servings: 8
Calories: 441kcal
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: 441kcal | Carbohydrates: 41g | Protein: 28g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 104mg | Sodium: 711mg | Potassium: 438mg | Fiber: 3g | Sugar: 5g | Vitamin A: 611IU | Vitamin C: 4mg | Calcium: 301mg | Iron: 3mg