I realized something the other day. Every casserole recipe that I am drawn to involves some sort of pasta, some sort of meat, some type sauce or another, and at least one kind of cheese. Since all these things generally combine into awesome, I’m starting to wonder if there is any other kind of casserole worth eating. 😉
This casserole takes the flavors from a traditional enchilada dish and transforms them into an easy and low fat pasta meal.
Enchilada Pasta Casserole Recipe
(About 6 to 8 servings)
Ingredients:
- 1 (12 ounce) bag egg noodles (I used No Yolks)
- 1 pound ground turkey
- 1/8 teaspoon salt
- 1/8 teaspoon ground pepper
- 1/2 teaspoon dark chili powder (regular chili powder will also work)
- 1/4 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 5 ounces low fat cream cheese (sometimes called Neufchâtel cheese)
- 1/4 cup light sour cream
- 1 (10 ounce) can red enchilada sauce (medium heat)
- 1 (4 ounce) can mild diced green chilies
- 1 cup reduced fat shredded cheddar cheese, divided per the directions
- 1 cup shredded Monterey Jack cheese, divided per the directions
- 1 cup corn
Directions:
- Preheat the oven to 350 degrees F.
- Cook the egg noodles according to the directions on the bag. Drain the cooked noodles and set aside.
- In a medium skillet, cook the ground turkey.
- Season with salt, pepper, dark chili powder, cumin, and cayenne pepper.
- Add in the cream cheese and stir until it’s melted.
- In a large bowl, combine the sour cream, enchilada sauce, diced green chilies, half of the shredded cheddar cheese, half of the shredded Monterey Jack cheese, and the corn.
- Pour the sour cream mixture into the skillet with the ground turkey and mix it all together. Let it simmer until all of the cheese is melted.
- Combine the pasta with the turkey mixture, making sure to coat all of the pasta.
- Pour the pasta mixture into a 9 x 13 inch baking pan.
- Top the casserole with the remaining shredded cheddar and Monterey Jack cheeses.
- Cook it in the preheated oven for 20 minutes or until the cheese on top has melted.
Store it in an air tight container in the refrigerator.
I used all low fat ingredients here (with the exception of the Monterey Jack cheese. but that’s only because I couldn’t find it…although I’m sure it exists). Plus, instead of using ground beef, I used ground turkey. With less calories and fat, this casserole still tastes yummy. How cool is that?
My Chicken Enchiladas are easy to make but this casserole is even easier! If you’re in the mood for enchiladas and you don’t feel like rolling up ingredients into tortillas, then this dish is the way to go to.
The spices, enchilada sauce, and chilies give this casserole an awesome Mexican flair. This recipe is not too spicy. In fact, my husband added more dark chili powder and a splash of Tabasco Chipotle sauce on top of his portion. Feel free to do the same if you like it hot. “Feeling hot, hot, hot.” I’m feeling a Congo line, party of 1, in my kitchen! (Sorry, I had to go there.)
I love the texture of the soft egg noodles in contrast with the chunks of ground turkey and corn. All that cheese inside and on top of the casserole makes it so luscious. Are you starting to see why I’m drawn to casseroles that involve the “four major food groups”? 😉
I sprinkled some chopped chives on top, which adds lovely taste and crunch to any Mexican meal.
This was super inexpensive and easy to throw together on the weekend. My husband and I reheated leftovers of it for lunch and dinner during the week at tastes just as good as the day I made it. Do you have a favorite casserole?
Adapted from: Recipes Quick N Easy
Here are some other fabulous meals.
Black Bean & Chicken Chilaquiles
I’m not a fan of traditional enchiladas, but I’m sure I’d be a fan of any casserole that has cheese and noodles! What other kind of casseroles are there? I love how cheesy this looks too!
Thanks so much! 🙂
I made this for dinner last night, but was very liberal with ingredients.
Used ground beef (that all I had), used 2 jalapenos and 1 pablano that I flame charred and diced instead of the canned Anaheim chilies, and used homemade enchilada sauce.
It was very good, a definite keeper! Thank you for sharing it.
You made my week! I love that you made it to your own and I’m happy that you enjoyed it! Thanks so much for taking the time to stop by and for letting me know. 🙂
My family loves enchiladas and this spin looks great.
Awesome sauce! 🙂
There is no other kind of casserole worth eating, you named all the essential ingredients! This one looks tasteeee. It sprinkled rain a little here this morning, so I’m already craving cozy, warm comfort foods. This should do the trick : )
Oh this is definitely a great comfort food! Stay warm, my friend. 🙂
Casseroles involving lots of cheese are the best ones! Especially if the have turkey and spice. Now, this is the kind of dinner I like! And it’s so quick to make, what’s not to love about it? xx
Totally! Thanks Consuelo. 🙂
You are the queen of pasta dishes! Tina, this has me drooling all over my keyboard. Man, it looks so darn good. Enchiladas and pasta – my new favorite combo!
Hehe, thanks my friend! 🙂
This is a great comfort food meal and perfect for the subzero temp we are having in the midwest and I love anything with pasta!
I totally agree! 🙂
I feel like any cheese-less casserole is definitely not worth eating! Love the tex-mex flair in this!
Lol, that’s awesome!
Oh my this looks so good! Love enchiladas AND baked into a cheesy casserole… heck yes! I’m a fan! Pinned 🙂
Awesome! Thanks so much. 🙂
Super yum! Definitely going to try to make this but with no cheese, can’t wait!
Awesome!
Yum! looks so good Tina. I love the fact that you subbed beaf for turkey. I like turkey way better. Thanks for sharing!
Thanks so much Josefine! 🙂
Tina, you definitely have my attention with this recipe… I love enchiladas AND pasta. What a creative recipe! Putting this one on the menu! Have a fabulous Saturday!
Awesome! I hope you love it as much as we do. 🙂 Have a great week Gloria.