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4.43 from 7 votes

Enchilada Pasta Casserole

Enchilada Pasta Casserole - Cheese, chicken, and warming spices combine to create the ultimate comfort casserole. Perfect for a midweek Mexican night or to bring loads of flavor to your next potluck.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner Recipes
Cuisine: American
Servings: 6
Author: Erin Sellin

Ingredients

Instructions

  • Preheat oven to 350º F.
  • In a large pot, bring water to boil and cook egg noodles for 1-2 minutes less than the package directions. Drain and set aside.
    12 ounces egg noodles
  • In a large skillet, brown chicken, for 3-4 minutes. It does not need to be cooked through, just brown on the outside.
    1 pound chicken breast
  • Add the chili powder, cumin, and cayenne pepper. Mix until the chicken is evenly coated in the spices.
    1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/4 teaspoon cayenne pepper
  • Stir in the cream cheese until it is melted.
    4 oz cream cheese
  • In a bowl combine sour cream, enchilada sauce, 1/2 cup cheddar cheese, 1/2 cup the Monterey jack cheese, corn, green chilies, salt and pepper. Mix until combined.
    1/4 cup sour cream, 10 oz enchilada sauce, 1/2 teaspoon salt, 3/4 cup cheddar cheese, 3/4 cup Monterey jack cheese, 1 cup frozen corn, 4 oz diced green chilies, 1/4 teaspoon black pepper
  • Pour mixture over the chicken. Cook for 2-3 minutes, until the cheese is melted.
  • Add the drained and cooked pasta, stirring to combine.
  • Pour everything into a large casserole dish. Top with remaining cheese.
  • Bake for 15 minutes until the cheese is melted and bubbly.
  • Top with cilantro if desired.
    cilantro

Notes

Recipe from Table for Two

Nutrition

Calories: 491kcal | Carbohydrates: 28g | Protein: 31g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 12g | Cholesterol: 139mg | Sodium: 897mg | Fiber: 3g | Sugar: 6g
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