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Enchilada Pasta Casserole


Let’s talk about this picture for a second. Is it tripping you out like it’s tripping me out? Do you see that green piece of parsley just chilling out in the bottom middle of your screen hanging on that pasta? Doesn’t it look like it’s totally superimposed in there and as if I just photoshopped it in? I swear I didn’t. It’s just the way it’s sitting. And I totally thought something was wrong with my screen and I kept scratching at my screen being like ‘GET OFF.’ Haha, I’m going crazy. But do you see what I see?!


Okay, enough of my craziness, let’s talk about this pasta. So good. It’s like a deconstructed enchilada in a casserole. I love Mexican food and could eat it every day so having a bunch of leftovers was pure delight in our case. I believe we had two days of leftovers too. So yeah, if you’re looking for a large meal and leftovers, this is it my friends!


Last night I went to Target and bought 3 pairs of colored skinny jeans. I probably won’t be able to fit in said skinny jeans after I eat 4 more bowls of this pasta and after my Seattle/PDX trip – oops. Okay so. Target. Let’s talk about how they have WHACK sizes. Like, I’m usually a size 4/5, 26/27, depending on how the sizing chart works and at Target I had to buy a size 11. I don’t get how it can differentiate so much. I mean, unless they’re designing a size 4 to be on a toddler’s body, then okay, but they clearly weren’t. Maybe they should get their sizing chart revamped. Just sayin’.

You’ll probably need to revamp your sizing chart after making this pasta. JUST KIDDING. Or am I? I don’t know, you tell me after you make this ;)


Enchilada Pasta Casserole
Author: 
Recipe type: Casserole, Pasta, Main Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients:
  • 1 pound ground beef
  • ½ tsp. chili powder
  • ¼ tsp. cumin
  • ¼ tsp. cayenne pepper
  • 5 ounces cream cheese
  • ¼ cup light sour cream
  • 1 can (10 oz.) enchilada sauce (I used the red sauce)
  • 1 cup shredded sharp cheddar cheese, divided
  • 1 cup shredded monterey jack cheese, divided
  • 1 cup frozen corn kernels, thawed
  • 1 can (4 oz.) diced green chiles
  • 12 ounces egg noodles
  • Salt & pepper, to taste
Instructions:
  1. Preheat oven to 350 degrees.
  2. In a large pot, bring water to boil and cook egg noodles according to package instructions.
  3. In the meantime, in a very large skillet, brown your ground beef then drain the fat. Then add the chili powder, cumin, and cayenne pepper. Stir to combine.
  4. Add in the cream cheese until melted and combined.
  5. 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.
  6. Pour mixture over the beef and let simmer for 2-3 minutes.
  7. In the meantime, drain your pasta. After you've drained it, add the pasta to the beef mixture. Make sure everything is coated in the sauce.
  8. In a large casserole dish, pour in the pasta mixture and top with the remaining cheese.
  9. Bake for 15 minutes or until cheese has completely melted.
  10. Serve hot. Keep in airtight container for up to 1 week.
Notes:
Source: adapted from Buns in my Oven

 

150 COMMENTS

  1. Christina
    03/29/2014 at 6:55 pm

    I can’t tell you how many times I’ve made this, it’s SO GOOD!! I like to add in some diced tomatoes as well. It’s my favorite dinner dish, for sure. So easy to make in bulk and easy to freeze! The sauce makes an awesome chip dip too. THANK YOU for posting this!

    • Julie
      03/30/2014 at 6:05 pm

      It’s one of our favorites, too, Christina! So glad you love it so much! :)

  2. This is SUCH an incredible dish. I love enchiladas already, and this was a great way to mix it up.

  3. Sarah Morgan
    11/07/2013 at 8:26 pm

    Made this yummy dish this week for my cousins, who just had a baby. There was so much that I was able to make TWO casseroles. I made a couple of modifications:

    – Used the whole package of egg noodles
    – Green enchilada sauce instead of red (that’s what I had on hand)
    – Chipotle chiles in adobo sauce instead of green chiles (we like food with a kick)
    – Topped casserole with crushed Chili Cheese Fritos (I’m a child of the 70s)
    – Sprinkled the remaining cheddar-jack cheese on top

    Baked at 350F for about 30m. When I served it, we topped it with salsa. Holy Yum Indeed!!

    Thanks for the recipe!! ;-)

    • 11/08/2013 at 8:22 pm

      I’m so glad you enjoyed this with your modifications! Yummy!

  4. Laura Smith
    10/06/2013 at 9:17 am

    I’m gonna try this tonight for dinner, except I’m going to substitute the ground beef for shredded chicken. Cannot wait, I bet it’ll be absolutely yummy!

    • 10/06/2013 at 5:38 pm

      That sounds good!! I hope you enjoy :)

  5. 09/15/2013 at 5:50 pm

    Hi there. I just had to write and say that this is scrumptious! My husband loved it too. I will be sharing this one. I hope it’s ok to do that and add a link to your site?
    Thanks!
    Jennifer

    • 09/15/2013 at 6:54 pm

      Hi Jennifer! So glad your family loved this. Yup, it’s fine as long as the recipe steps are rewritten in your own words, photos your own, and a link back! Thanks so much for asking and wanting to share :)

  6. 09/13/2013 at 7:45 am

    I made this yesterday and despite a power outage from storms that prevented me from simmering the cheese mixture with the meat, it turned out deliciously after the power came back on for me to bake it. Like a clean hamburger helper with no chemical additives! Cheers.

    • 09/13/2013 at 2:20 pm

      I’m glad your power came back on and that you were able to enjoy this dish!

  7. 09/03/2013 at 5:17 pm

    Ok my mouth is watering. Saving this recipe. So hungry right now! The piece of Parsley didn’t trip me out til you mentioned it ;)

    • 09/03/2013 at 8:06 pm

      I hope you try it! Haha, that piece of parsley always trips me out when I see that pic!

      • Linda Clark
        09/10/2013 at 8:53 pm

        Made this today, loved, loved it! Only change I will make next time, and there will be a next time, is to double the enchilada sauce. I will also add fresh cilantro, as someone else suggested, as my family loves it!

      • 09/11/2013 at 7:59 am

        So glad you and your family loved it Linda! I’m happy to hear there’ll be a next time for this dish! :)

  8. Reshawna
    08/23/2013 at 8:06 pm

    i made this for dinner tonight! it was a hit. it didnt look like the picture though….i used ground turkey and can corn and by mistake i used the white enchilada sauce because I couldnt tell what color the sauce was from the can…..I have a very picky husband, teenager and 2 year old :/

    • 08/24/2013 at 9:42 am

      Glad this was a hit!

  9. Shelby
    08/05/2013 at 8:26 pm

    I want to make this, but never have egg noodles and keep forgetting to buy them!!! Do you have to use egg noodles? And if not what other noodle would you recommend!? Thanks :)

    • 08/06/2013 at 1:49 pm

      You don’t have to use egg noodles..you could always use penne or even rotini!

  10. Pat
    07/29/2013 at 6:46 pm

    The recipe sounds delicious. I have all the ingredients on my grocery list for shopping tomorrow. The green stuff looks like cilantro to me so I am going to try it with that. Thanks for sharing. Pat

  11. Claire
    07/22/2013 at 7:59 pm

    This was great! My husband (who never likes to try new foods) loved it. He wants me to make it every week! Only thing I did different was used queso quesadilla cheese rather than Monterey jack just because I didn’t have any.

    • 07/22/2013 at 8:51 pm

      So glad you enjoyed this!!

  12. Jessica
    06/07/2013 at 5:49 pm

    Made this tonight! Loved it! I was surprised by how much it made! Thank you, for sharing this recipe.

  13. Alyson Curry
    06/06/2013 at 1:25 pm

    This was the BEST dish I have ever made! I swapped the ground beef for shredded chicken and it was absolutely awesome! I am definitely going to make this again!

  14. Becky Weber
    06/01/2013 at 6:56 pm

    This is delicious! I omitted the corn and replaced it with a small can of sliced olives, draining the liquid from the can over the top of the noodles. :)

  15. 05/25/2013 at 9:36 pm

    We had this tonight. It was excellent. Thanks for sharing. :)

  16. 05/21/2013 at 10:21 pm

    A latecomer to the party here…just stumbled upon this on Pinterest and it looked so good. Made it for dinner tonight and it was a huge hit. Two containers of leftovers went into the freezer for another night. Great recipe – thanks!:)

  17. Olivia
    04/30/2013 at 12:15 pm

    Tried this last night. It was sooo good! And very easy to make. I also made a version with beans in it which turned out really well. Thanks for the recipe!

  18. Pamela
    04/09/2013 at 9:50 pm

    I just made this for dinner. Although it was good…. I think two cans of Enchilada sauce would be better. Just not spicy enough with one can. Other than that my kids loved it.

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