Enchilada Pasta Casserole #SundaySupper
Enchilada Pasta Casserole #SundaySupper is a Mexican recipe that serves 6. One portion of this dish contains approximately 25g of protein, 22g of fat, and a total of 511 calories. For $1.51 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. 500 people were impressed by this recipe. It works well as a main course. A mixture of egg noodles, green chiles, shredded cheddar cheese, and a handful of other ingredients are all it takes to make this recipe so delicious. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes roughly 35 minutes. It is brought to you by Dinners Dishes and Desserts. Taking all factors into account, this recipe earns a spoonacular score of 64%, which is good. Try Turkey Enchilada Pasta Bake #SundaySupper, Enchilada Pasta Casserole, and Cheesy Vegetarian Enchilada Soup #SundaySupper for similar recipes.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
¼ tsp black pepper
¼ tsp cayenne pepper
1 pound chicken, diced
½ tsp chili powder
cilantro, optional garnish
3 oz cream cheese (I used fat free)
¼ tsp cumin
12 ounces egg noodles
1 can (10 oz.) enchilada sauce
1 cup frozen corn
1 can (4 oz.) diced green chiles
¾ cup monterey jack cheese, shredded
¼ cup plain Greek yogurt
½ tsp salt
¾ cup cheddar cheese, shredded
Equipment:
frying pan
oven
pot
bowl
casserole dish
Cooking instruction summary:
Preheat oven to 350 degrees.In a large pot, bring water to boil and cook egg noodles according to package directions.In a large skillet, brown chicken. Add the chili powder, cumin, and cayenne pepper. Mix until the chicken is evenly coated in the spices. Stir in the cream cheese until it is melted.In a bowl combine Greek yogurt, enchilada sauce, ½ cup cheddar cheese, ½ cup the monterey jack cheese, corn, green chiles, salt and pepper. Mix until combined. Pour mixture over the chicken. Cook for 2-3 minutes, until the cheese is melted. Add the drained and cooked pasta, stirring to combine. Pour everything into a large casserole dish. Top with remaining cheese. Bake for 15 minutes until the cheese is melted and bubbly.Top with cilantro if desired.
Step by step:
1. Preheat oven to 350 degrees.In a large pot, bring water to boil and cook egg noodles according to package directions.In a large skillet, brown chicken.
2. Add the chili powder, cumin, and cayenne pepper.
3. Mix until the chicken is evenly coated in the spices. Stir in the cream cheese until it is melted.In a bowl combine Greek yogurt, enchilada sauce, ½ cup cheddar cheese, ½ cup the monterey jack cheese, corn, green chiles, salt and pepper.
4. Mix until combined.
5. Pour mixture over the chicken. Cook for 2-3 minutes, until the cheese is melted.
6. Add the drained and cooked pasta, stirring to combine.
7. Pour everything into a large casserole dish. Top with remaining cheese.
8. Bake for 15 minutes until the cheese is melted and bubbly.Top with cilantro if desired.
Nutrition Information:
covered percent of daily need
