A steaming-hot pan of red enchiladas is one of my favorite meals. Since my family loves pasta so much, I mixed the two elements into Easy Enchilada Noodle Casserole! This is a healthy and hearty meal designed to fill you up with nutritious ingredients. This casserole starts with cooking some egg noodles as per the package directions. Then, make the enchilada cream sauce that the noodles bake in. Finally, mix it all together with some lean ground turkey and top with cheese before baking! You’ll never look at enchiladas the same way with my Easy Enchilada Noodle Casserole!
Recipes Similar to Easy Enchilada Noodle Casserole:
Veggie Pasta Noodles Casserole
What Healthy Ingredients Are in This Casserole?
ground turkey to cut down on fat and calories. Enchilada sauce is made mostly of chili peppers and broth, so it is naturally low in fat. The casserole is full of veggies like corn, onion, jalapeno, and garlic. All in all, one large serving of this hearty dish is less than 400 calories per serving, which is impressive for a cheesy dish like this!
Mexican-inspired dinners are a go-to because they are so delicious. For more similar meals, try my Baked Chicken Tostadas!
Ingredients in Easy Enchilada Noodle Casserole
- whole grain wide egg noodles
- plain non-fat Greek yogurt
- red enchilada sauce
- reduced-fat Mexican shredded cheese
- yellow corn
- lean ground turkey
- onion
- jalapeño peppers
- minced garlic
- chili powder
- cumin
- salt
- black pepper
- cream cheese
How to Make Easy Enchilada Noodle Casserole
Preheat oven to 350ºF. Lightly coat a 9×13-inch baking dish with cooking spray and set aside.
Cook the egg noodles according to package directions.
In a large bowl, combine the Greek yogurt, red enchilada sauce, 1 cup of the Mexican shredded cheese, and the frozen corn. Set aside.
In a large fry pan on medium-high heat, cook the ground turkey for 8 minutes. Drain any fat. Add the onion, jalapeños, and minced garlic. Cook until the onions and jalapeños are slightly tender. Add the chili powder, cumin, salt, pepper and cream cheese and stir well. Reduce to low heat until cream cheese has softened and is evenly coating the turkey.
Combine the turkey mixture with the cooked egg noodles and stir in the Greek yogurt mixture. Pour evenly into the baking dish and sprinkle with the remaining 1 cup of Mexican shredded cheese. Bake for 15 minutes.
If desired, serve topped with chopped cilantro, sliced avocado and/or sour cream.
Easy Enchilada Noodle Casserole
Ingredients
- 12 ounces whole grain wide egg noodles
- 2 ounces plain non-fat Greek yogurt
- 10 ounces red enchilada sauce
- 2 cups reduced-fat Mexican shredded cheese blend, divided
- 2 cups frozen yellow corn
- 1 pound lean ground turkey
- 1/2 cup diced onion
- 2 jalapeno peppers, seeded and diced
- 2 tsp minced garlic
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 ounces cream cheese
Instructions
- Preheat oven to 350ºF. Lightly coat a 9×13-inch baking dish with cooking spray and set aside.
- Cook the egg noodles according to package directions.
- In a large bowl, combine the Greek yogurt, red enchilada sauce, 1 cup of the Mexican shredded cheese, and the frozen corn. Set aside.
- In a large fry pan on medium-high heat, cook the ground turkey for 8 minutes. Drain any fat. Add the onion, jalapeños, and minced garlic. Cook until the onions and jalapeños are slightly tender. Add the chili powder, cumin, salt, pepper and cream cheese and stir well. Reduce to low heat until cream cheese has softened and is evenly coating the turkey.
- Combine the turkey mixture with the cooked egg noodles and stir in the Greek yogurt mixture. Pour evenly into the baking dish and sprinkle with the remaining 1 cup of Mexican shredded cheese. Bake for 15 minutes.
- If desired, serve topped with chopped cilantro, sliced avocado and/or sour cream.
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