Make sure to REPIN this recipe 🙂
I wanted to make another one pan meal – partially because I am lazy — and the other part….. hmmm maybe because I am lazy 😉
What I love so much about this dish – is that it is very easy to make – and it is picky eater approved – my husband is one of the pickiest eaters I know – and he loved this dish – enough to ask me make it again and again
When I make this dish again I am going to be adding some more veggies – like 1/2 red and green pepper — if my family is going to eat a dish I try and up the amount of veggies until they notice
I use egg noddles for this dish – I think it works really well – but if you want it to be healthier you can use whole grain pasta or if you want the dish to be gluten free simply use gluten free pasta – use the same measurements as the egg noddles
This dish is a bit spicy; however, the creaminess from the cream cheese really helps
This is a baked casserole dish – I know this is something that could be made in a crock pot but I am not sure about the time
If you want this dish be a little healthier you can use ground turkey
The dish is enough for a LARGE family – 8 – 10 hungry people. Also the dish reheats very well the next day — it is a little like lasagna it tastes better the next day
If you do make the One-Pan Enchilada Pasta Recipe please let me know what you think 🙂
Would you like make one pot recipes?
Love You Guys!
One-Pan Enchilada Pasta Recipe
Ingredients
- 1 pound ground beef
- ½ teaspoon chili powder
- ¼ teaspoon cumin
- 5 ounces cream cheese
- ¼ cup light sour cream
- 10 ounces enchilada sauce
- 1 cup shredded cheddar cheese, divided
- 1 cup shredded Monterrey jack cheese, divided
- 1 cup frozen corn kernels, thawed
- 4 oz. diced green chiles
- 16 ounces extra wide egg noodles
- Salt and pepper, to taste
Instructions
- Cook the egg noodles - while the pasta is cooking - brown the beef - season the beef with salt and pepper
- Once all the fat is drained add in cumin, chili powder and cream cheese - mix until melted
- In a bowl - mix - enchilada sauce, corn, sour cream, Monterrey Jack Cheese, and chiles
- Add in cooked pasta
- Mix well - place into casserole dish - 9x13 should work fine
- Top with cheddar cheese
- Bake uncovered for 30 minutes
- Enjoy
Adapted from Buns In My Oven
Categorized:
- Kid Friendly
- Main
- Recipes
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Comments
Michelle
This looks good….but there is nothing “one pan” about this lol
Chrissy
That was my exact thought as I am cooking in 2 pans and pulling out the baking dish
AmyQ.
I just made this tonight! It was soooooo yummy! I loved when I was mixing the sour creme and enchilada sauce together how yummy it smelled! And the corn adds a little something different to it. I cut the recipe in half because, Sarah, unlike your husband, my husband is terrible with leftovers! I always cut casserole portions in half. But I will still have some leftovers to take to work this week for lunch, so everyone’s happy! Thank you for this great recipe!! This ranks right up there with your pizza pasta that we love so much and make all the time!
Sara
Oh I am sooo glad you liked this recipe it is one of my favorites — I love the pizza pasta as well. Have you tried my sundried tomatoes pasta skillet meal ( one of my best —- must try)
Jamie
I have this in the oven as I’m typing this. Excited to try it but just out of curiosity at what temp do you suggest baking it at? I didn’t see that in the recipe or above in the post. I guessed and went with 350F.
Sara
350 🙂 Let me know what you think
adrianne
So far, so good! It’s in the oven now (at 350, based on what I read in the comments. 😉 so we’ll see how kid-approved it is. I can’t imagine they won’t like it – CHEEEESE!
I made the following changes: (because I didn’t have some items on-hand)
used about 1 cup of mozzarella instead of monterey jack
used whole 8oz block of cream cheese
did not use cheddar at all
ground chicken instead of ground beefjessica
Using ground chicken gor me thinking if i could make chicken green chili enchiladas the same. Gonna have to try it out.!
April
It’s great! I left out the corn since I’m not a fan of corn and I didn’t have any chilies but I followed everything else. My bag of noodles was only 12 oz (I had wide instead of extra wide) and it was the perfect amount for a 9×13 baking dish. Will make again. Thanks!!
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[…] One-Pan Enchilada Pasta Recipe […]
Wilfred Dennis
Oh! My sweet Jesus. This dish is nothing but Awesome. My son says that l’m a great cook, that I am, but the recipe is awesome.
Ian
One pan?? I made two versions; one with meat and one with veggie meat crumbles. Dirtied half my kitchen! I hope it’s tasty…
Natalie
Hey! What would you suggest for a vegetarian version???
Sassypants
Leave out the meat…..
Kayla
I used black beans in place of the meat.
Melinda Mcnu*tt
One of our FAVORITE recipes!! Thank you for sharing it with all of us!! I have shared it with SO many!!
Leah W
Hi, I took your recipe and used it for inspiration. I didn’t use echelada sauce, but Ortega taco sauce. I also added onions and spinich to add more veggies. Next time I will add some mushrooms too.
The only critique is that this is not a one pan meal, I used 3 🙂
Katrina
Very good!! I added olives to mine. We love olives!! Baked at 350 as I did not see the temp in the recipe anywhere. Smells delicious and tastes great. I also used colby and monterey cheese mix as that is what I always have on hand.
