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

    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
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    • 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


    • 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.


    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


  • Stephanie @ The Good Stuff says:

    Yum! Made this for dinner tonight and it was so tasty! I made it exactly as written, except omitted the cayenne pepper as I’m also cooking for a 3-year-old. I thought it was perfect without the cayenne – great flavor with a little kick, but not overly spicy. Guess it depends on your preference on heat level. Everyone in the family loved it and it was so easy to put together, but tasted awesome!

    I would imagine this could also be prepped ahead and easily popped in the oven (for a longer period of time, maybe at 350-degrees?) at dinnertime. I’ll have to try it as I just had a baby and dinnertime is always such a rush. This casserole doesn’t take long to put together, but nothing beats ready to go these days :)

    Thanks so much for sharing the recipe! Definitely a keeper!

  • Melanie says:

    I just want to let you know that this recipe is delicious…

  • Kathy Spencer says:

    Very good recipe!!! I added onions to ground beef, and also a 1/2 cup mild salsa. Will be making again, for sure!!!

  • billie walker says:

    how do you print recipe without printing all the comments

    • Julie says:

      If you scroll to the actual recipe, you can click the “print” icon and the recipe will pop up in another window where you can click “send to printer” and it’ll print just the recipe.

  • Jennifer says:

    Absolutely delicious. Didn’t change a thing. Thanks!

  • Danielle says:

    I made this a few months ago and was a huge hit and sooo good! My husband kept asking and hinting for me to make it again, so tonight I am making it again! The only issue I had was I can’t find enchilada sauce at any stores around here – so I found a reciepe to make that as well! Looking forward to dinner tonight! :)

  • Pamela says:

    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.

  • Olivia says:

    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!

  • Lisa @ The Meaning of Me says:

    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!:)

  • Megan says:

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

  • Becky Weber says:

    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. :)

  • Alyson Curry says:

    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!

  • Jessica says:

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

  • Claire says:

    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.

    • Julie says:

      So glad you enjoyed this!!

  • Pat says:

    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

  • Shelby says:

    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 :)

    • Julie says:

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

  • Reshawna says:

    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 :/

    • Julie says:

      Glad this was a hit!

  • Anna says:

    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 ;)

    • Julie says:

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

      • Linda Clark says:

        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!

        • Julie says:

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

  • Amber DeGrace says:

    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.

    • Julie says:

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

  • Jennifer says:

    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?

    • Julie says:

      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 :)

  • Laura Smith says:

    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!

    • Julie says:

      That sounds good!! I hope you enjoy :)

  • Sarah Morgan says:

    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!! ;-)

    • Julie says:

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

  • Food, Faith, and Other Fabulous Finds says:

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

  • Christina says:

    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 says:

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

  • Candy says:

    I’ve made this several times. I substitute chicken for beef. My family LOVES it. My son requested it for his birthday dinner. If you haven’t tried it with chicken….do. It’s awesome!!

    • Julie says:

      I’m so glad your family loves this recipe and your son requested it for his birthday dinner! So awesome!

  • Kristen says:

    Made this tonight sans the baking because too lazy to wait and I was hungry. Pretty tasty and love the creaminess of the cream cheese and sour cream. Thanks.

    • Julie says:

      Glad you enjoyed this!

  • Lisa McCarson says:

    Can you make this ahead, say in the a.m. but just not bake it until the afternoon? I saw that some froze the leftovers, but could it be frozen before baking?

    • Julie says:

      Yes, definitely!

  • Dede says:

    This was just okay, but in all fairness I did forget to add salt and pepper. My husband liked it though so I will probably try it again. I think I might add more sauce as another posted suggested. And maybe a little less noodles.

  • Britney says:

    This is one of my all time favorite meals. I am 9 months pregnant and starting to make freezer meals to help with dinners once the little one arrives. Is this a good freezer meal? Would I combine it all and just not bake it? When ready to eat do I thaw or just put it right into the oven? I am new to this frezzing thing! :)

    • Julie says:

      I would think this would be an excellent freezer meal! I would combine everything and not bake it. I personally would put it straight into the oven and just let it cook longer than normal, but be careful if you’re using a glass baking dish – you don’t want it to crack. So if you’re preparing this to freeze in a glass baking dish, i would thaw it before baking, but if you’re prepping this in one of those aluminum containers, then you’re fine going straight from freezer to oven.

  • Kathy says:

    Just made this. It’s delicious. Had turkey so used that instead of hamburger.

  • Martha says:

    This sounds delicious and after reading the comments I will be making this tomorrow night for dinner.

    • Julie says:

      I hope you enjoy :)

  • Jared says:

    How side of size I use???

    • Julie says:

      I’m not quite sure what you’re asking?

  • Lacy says:

    I was reading your blog, but I didn’t raff the comments so forgive me if this is a little late. The reason you had to buy an 11 instead of 4 is because you bought ‘junior’ size jeans. I am also a size 4 but I’m a 9/11 in juniors. Thought I’d share. Food looks delicious!

  • Natalie Glusman says:

    I am so glad I stumbled on this recipe! It’s easy, delicious and even better reheated for leftover nights! Thank you for sharing!

  • BrBrandi says:

    I made this for dinner and it was a hit! I used black bean pasta (made only out of black beans), extra enchilada sauce, soy chorizo (from Trader Joes), and lots of garlic (because I can’t live without garlic!). It was so yummy, quick, and simple. This will replace the Mexican stuffed shell recipe I used to use. I really hate stuffing shells! This will be a regular dish in my house.

  • Diana says:

    Do you have to greasepan or dish prior?

    • Julie says:

      You can definitely do that if you prefer to! I didn’t grease mine.

  • Mame says:

    It is good, but way too rich for my taste. If I make it again, I’ll probably half the amount of cream cheese.

  • Brie says:

    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.

  • Katharine says:

    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!

  • Billie says:

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

  • Sven says:

    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.

  • Hannah says:

    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!

  • 5 Hassle-Free Ways to Simplify Mealtime