Enchilada Pasta Bake

I mean...Mexican & Italian combined?!?! HOW COULD YOU GO WRONG? This dish was awesome.  I was a bit weary at first about combining the flavors in traditional Mexican with noodles...but it was absolutely delicious! 

My dish came out a bit more pink than it should have, but that's because I forgot the chili powder...I forgot something...what else is new?! Anyways, compliments to Table For Two for the recipe! I will definitely make this again!

Enchilada Pasta Bake
Serves: 6
Cook time acc to Table for Two: 30 mins
Cook time acc to Rachel: 35 mins
How difficult was this for Rachel? Not too bad!

1 lb ground turkey
1/2 tsp chili powder
1/4 tsp cumin
1/4 tsp cayenne pepper
5 ounces reduced fat cream cheese
1/4 cup light sour cream
1 can (10 oz) red enchilada sauce
1 cup sharp cheddar cheese, divided
1 cup monterey jack cheese, divided
1 cup corn kernels
1 can (4 oz) diced green chiles
12 ounces egg noodles
salt & pepper to taste

Preheat oven to 350 degrees

Cook noodles according to directions

While the noodles cook, in a large skillet brown the ground turkey.

While the meat is browning & noodles are cooking, in a large bowl combine sour cream, enchilada sauce, half the cheddar cheese, half the monterey jack cheese, corn & green chiles. Combine.

Do not mix in the lid to the can as shown above.

Once cooked thoroughly, drain. Add the chili powder, cumin & cayenne pepper. 

Return to medium heat & add in cream cheese.  Stir until melted & combined.

Pour the mixture into the meat & let simmer for 2-3 mins.

Once the noodles are ready, drain and return to the pot. Pour meat mixture into the noodles pot & mix thoroughly.

In a greased 9x13 baking dish, pour meat & noodle mix. 

Top with remaining cheese. 

Bake for 20 mins or until cheese has completely melted.

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