Last night while I took a break from studying, I decided to do a little meal planning for the weekend.
You see, when we get to have the weekend off together, I spend Thursday nights planning on what we should have for our weekend dinners, usually along with some sort of munchies or dessert.
Well, what I originally planned to be a quick 30 minute break turned out to be a 3 hour break – surfing the Internet, searching for new fun recipes to try, and this is one of them I was quite excited to try right away.
Other than burritos, enchiladas are probably one of my favorite Mexican dishes. I’ve made stacked enchiladas a few weeks back, and I also have a recipe somewhere for some yummy traditional enchiladas as well. Since it’s Friday night and I really don’t want to slave over the stove for hours making a meal, this enchilada casserole sounded like the perfect idea.
Simply put, this dish is basically a deconstructed enchilada with everything mixed together, minus the tortilla.
Meat – check.
Enchilada sauce – check.
Sour cream – check.
Diced chiles – check.
Cheese – check.
Trust me, if you’re short on time but want something the whole family would like, this is definitely worth a try. The hubs loved it so much that he suggested to put this recipe into our “repeat” box.
Here’s what you’ll need:
- 1 pound ground turkey
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- 4 ounces cream cheese
- 1/4 cup sour cream
- 10-oz can red enchilada sauce
- 1 cup shredded sharp cheddar cheese, divided
- 1 cup shredded monterey jack cheese, divided
- 1 cup frozen corn kernels
- 4 oz canned diced green chiles
- 12 ounces egg noodles
- Salt & pepper
Directions:
- Preheat oven to 350 degrees
- In a large pot, cook egg noodles according to package instructions.
- In a super large skillet (or as I’ve mentioned in previous posts, I love using woks, so I used a wok instead), brown the ground turkey, breaking it up with a wooden spoon. Drain excess fat, and add in the chili powder, cumin, and cayenne pepper. Stir to combine.
- Add in the cream cheese. Stir until cream cheese is melted and thoroughly combined.
- In a medium sized bowl, combine the sour cream, enchilada sauce, half of the two cheeses, corn, and green chiles. Stir to combine.
- Add the sauce mixture to the meat mixture. Stir. Let simmer for a few minutes.
Being in the healthcare field, I could come up with a few things this mixture reminded me of… but don’t let that deter you! I promise it smells AND tastes delicious, and it will look a lot more appealing in the end!
- When the pasta is done, drain the pasta, then add it to the beef mixture. Make sure you give it a good toss to make sure all the egg noodles are all evenly coated with the sauce.
- Pour in the pasta mixture into a large casserole dish and top with the remaining cheeses.
- Bake for about 15 minutes or until the cheese has completely melted.
Enjoy!
- 1 pound ground turkey
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- 4 ounces cream cheese
- 1/4 cup sour cream
- 10-oz can red enchilada sauce
- 1 cup shredded sharp cheddar cheese, divided
- 1 cup shredded monterey jack cheese, divided
- 1 cup frozen corn kernels
- 4 oz canned diced green chiles
- 12 ounces egg noodles
- Salt & pepper
- Preheat oven to 350 degrees
- In a large pot, cook egg noodles according to package instructions.
- In a super large skillet (or as I've mentioned in previous posts, I love using woks, so I used a wok instead), brown the ground turkey, breaking it up with a wooden spoon. Drain excess fat, and add in the chili powder, cumin, and cayenne pepper. Stir to combine.
- Add in the cream cheese. Stir until cream cheese is melted and thoroughly combined.
- In a medium sized bowl, combine the sour cream, enchilada sauce, half of the two cheeses, corn, and green chiles. Stir to combine.
- Add the sauce mixture to the meat mixture. Stir. Let simmer for a few minutes.
- When the pasta is done, drain the pasta, then add it to the beef mixture. Make sure you give it a good toss to make sure all the egg noodles are all evenly coated with the sauce.
- Pour in the pasta mixture into a large casserole dish and top with the remaining cheeses.
- Bake for about 15 minutes or until the cheese has completely melted.
Recipe adapted from Table for Two