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)
- 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
- 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.