Go Back
+ servings
A close up of an enchilada casserole on a green plate.

Enchilada Casserole

Cheesy pasta coated in enchilada sauce!
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Calories 770kcal


  • 1 pound ground beef
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 5 ounces cream cheese
  • 1/4 cup light sour cream
  • 10 ounces enchilada sauce
  • 1 cup shredded cheddar cheese divided
  • 1 cup shredded monterey jack cheese divided
  • 1 cup frozen corn kernels thawed (canned corn works just fine, but drain it first)
  • 4 oz. diced green chiles
  • 16 ounces extra wide egg noodles (I use Creamette
  • Salt and pepper to taste
  • cilantro for garnish


  • Bring a large pot of water to a boil and add the egg noodles. Cook according to package directions.
  • Meanwhile, brown the ground beef and drain the fat.
  • Add the chili powder, cumin, and cream cheese to the ground beef and stir. Cook over low heat until cheese has melted.
  • In a large bowl, combine the sour cream, enchilada sauce, half of each cheese, corn, and chiles. Pour the ground beef mixture into the sour cream mixture and add salt and pepper to taste. Stir to combine.
  • Add the cooked egg noodles to the beef mixture and stir to combine.
  • Pour into a casserole dish and top with the remaining cheese.
  • Bake at 350 degrees for 15 minutes or until the cheese has melted.
  • Sprinkle the top with chopped cilantro.


Calories: 770kcal | Carbohydrates: 66g | Protein: 36g | Fat: 39g | Saturated Fat: 19g | Cholesterol: 183mg | Sodium: 781mg | Potassium: 566mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1185IU | Vitamin C: 4.1mg | Calcium: 359mg | Iron: 3.9mg