Easy Enchilada Noodle Casserole

A steaming-hot pan of red enchiladas is one of my favorite meals. Since my family loves pasta so much, I mixed two of our favorites into an Easy Enchilada Noodle Casserole! This is an easy and hearty meal that is perfect to add to your weekly family meal calendar. This casserole starts with egg noodles covered by a creamy enchilada sauce that is topped with cheese and finished off in the oven.  You’ll never look at enchiladas the same way with my recipe for Easy Enchilada Noodle Casserole!

Recipes Similar to Easy Enchilada Noodle Casserole:

Easy Cheese Enchiladas Recipe

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Veggie Pasta Noodles Casserole

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What Healthy Ingredients Are in This Casserole?

I have listed out healthy substitutions to make this recipe lightened up and the nutrition information is included below the recipe using the substitutions.  I like to make this with lean ground turkey to cut down on fat and calories. You can also make a homemade Enchilada sauce or find a low sodium option that is healthier.  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 or wide egg noodles 
• plain non-fat Greek yogurt or sour cream
• red enchilada sauce
• reduced-fat Mexican shredded cheese or a Shredded Cheese blend of your choice 
• yellow corn
• lean ground turkey
• onion
• jalapeño peppers
• minced garlic
• chili powder
• cumin
• salt
• black pepper
• reduced-fat 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 it aside.

Cook the egg noodles according to package directions.

In a large bowl, combine the Greek yogurt or sour cream, red enchilada sauce, 1 cup of Mexican shredded cheese, and the frozen corn. Set aside.

 In a large skillet or dutch oven, 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.