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Enchilada Pasta Casserole

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Quick, easy, and flavorful Enchilada Pasta Casserole is a great weeknight dish for the entire family!

Enchilada Pasta Casserole

I LOVE Mexican food, especially enchiladas, but I don’t always have the time and dedication to make and roll individual enchiladas.

With this enchilada pasta casserole, I can bypass the tedious work of rolling enchiladas, without sacrificing my craving for enchiladas.

It’s like a deconstructed enchilada in a casserole where all of the beef, cheese, and sauce is freely flowing throughout a casserole dish, weaved in between egg noodles for a little pasta flair.

Don’t be afraid that a large casserole dish will make too much, trust me you’ll love having the leftovers, and I’m sure not even a single noodle will go to waste.

How To Make Enchilada Pasta

In a large pot, bring water to boil and cook egg noodles according to package instructions. 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 and add in the cream cheese until melted and combined.

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. Pour mixture over the beef and let simmer for 2-3 minutes. In the meantime, drain your pasta and add it to the beef mixture.

In a large casserole dish, pour in the pasta mixture and top with the remaining cheese.

Bake until cheese has completely melted. Serve hot.

Can I Make It A Vegetarian Enchilada Pasta Casserole?

It’s very easy to make this recipe into a vegetarian option. You have a couple different options to chose from.

The easiest way to turn this into a vegetarian enchilada pasta is to simply omit the ground beef.

Since there’s a lot going on in the casserole, the dish can still stand on its own (and taste delicious) without the added ground beef.

If you don’t want to just completely eliminate that protein source, you can also add crumbled tofu to act as a ground beef substitute.

Check out this recipe for Vegan Tofu Taco Crumbles to see how to make tofu the resembles ground beef.

The last option you have is to find some plant-based “ground beef” this will be a plant-based meat-like product that will closely resemble the flavor and texture of ground beef without any of the actual meat.

BeyondMeat is a good product line to try that’s easy to find in most grocery stores.

Can I Use Different Noodles?

You can use just about any noodles you prefer with just a few exceptions. I do suggest the thicker or spiraled noodles because they are better for really grabbing all of the sauce, meat, and cheese. Thinner noodles like spaghetti won’t really work for this one because they just can’t hold up as well for a casserole like this one.

I’ve never tried it with short noodles like penne or ziti noodles, but I’m sure the recipe will work fine with those noodle types too.

Is This Recipe Spicy?

There is a bit of spice to the enchilada pasta because of the cayenne pepper, and the green chiles.

I wouldn’t say its overly spicy though. If you prefer completely mild you can skip those two ingredients, or tone them down, or choose a mild enchilada sauce.

To amp up the spice, try adding a handful of seeded jalapeno slices.

Tips For Serving and Saving An Enchilada Casserole Recipe

Casseroles are amazingly versatile when it comes to how to serve them. This Enchilada pasta casserole would be a great addition to any Cinco De Mayo party or Mexican themed fiesta.

That’s not where the line is drawn; whip out this recipe when you know you have a busy week coming up.

Casseroles are notorious for reheating well and being a dish you can feast on throughout the course of a couple days or even up to a week.

I love fixing up this recipe on a Sunday night before a particularly busy week, so I can still feel like I’m getting a home cooked meal without having to spend time making a new recipe every night.

When stored in an airtight container, in the refrigerator you can store the enchilada pasta casserole for up to one week.

You Have To Try These Other Mexican Recipes:

Stovetop Chicken Tortilla Soup

Carnitas Pizza

Our Favorite Guacamole Recipe

Chicken and Chorizo Rice

Homemade Mexican Churros

4.67 from 3 votes
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Enchilada Pasta Casserole

This enchilada pasta casserole is going to be a family favorite, for sure!
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 6
Calories: 366kcal
Author: Julie Chiou

Ingredients

  • 1 pound ground beef
  • 1/2 tsp chili powder
  • 1/4 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 5 ounces cream cheese
  • 1/4 cup light sour cream
  • 1: 10- oz can 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: 4- oz can diced green chiles
  • 12 ounces egg noodles
  • Salt & pepper, to taste

Instructions

  • Preheat oven to 350 degrees.
  • In a large pot, bring water to boil and cook egg noodles according to package instructions.
  • 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.
  • Add in the cream cheese until melted and combined.
  • 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.
  • Pour mixture over the beef and let simmer for 2-3 minutes.
  • 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.
  • In a large casserole dish, pour in the pasta mixture and top with the remaining cheese.
  • Bake for 15 minutes or until cheese has completely melted.
  • Serve hot. Keep in airtight container for up to 1 week.

Notes

Source: adapted from Buns in my Oven
Nutrition Facts
Enchilada Pasta Casserole
Amount Per Serving
Calories 366 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 9g45%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 5g6%
Protein 22g44%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition facts are an estimate and not guaranteed to be accurate.

Photography by Jesse Reilly

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Recipe Rating




Hannah

Wednesday 15th of July 2020

I love love love this recipe. I’m not a huge fan of ground beef, but have made this with slow cooker shredded beef or pork multiple times. It’s so good and great leftover! Thanks!

Sven

Monday 6th of July 2020

Liked the dish a lot, very cleverly constructed and comes out moist and satisfying... a true comfort food. As written, this recipe is not spicy at all... in fact if I make it again I would double all the seasoning amounts, and maybe add some chipotles in adobo sauce to give it some extra kick and enchilada flavor.

Billie

Friday 17th of January 2020

I can't wait to make this!!! Thais is my kind of comfort food!

Katharine

Thursday 16th of January 2020

I was won over by how good this looks! I adapted it to suit our vegan diet, how the vegan ingredients cook and to use up some leftovers! It was so tasty! We'll definitely be making this again and a bonus is I have leftovers for lunch tomorrow!

Brie

Monday 4th of December 2017

I made this tonight after all the awesome reviews. I didn't like it. At all. But honestly, I think it was the enchilada sauce I used. The Kroger by me was out of almost all their sauces, and I think the one I bought just wasn't good. We are a family of 4, my youngest and I didn't like it, my husband just thought it was ok, but my oldest liked it. I will try again with a different sauce, or make my own sauce.