everyday food made simple

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.

IMG_0705

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

IMG_0696

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.

IMG_0697

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.

IMG_0700

  • Bake for about 15 minutes or until the cheese has completely melted.

Enjoy!

Deconstructed Enchilada Casserole
Print
Ingredients
  1. 1 pound ground turkey
  2. 1/2 teaspoon chili powder
  3. 1/4 teaspoon cumin
  4. 1/4 teaspoon cayenne pepper (optional)
  5. 4 ounces cream cheese
  6. 1/4 cup sour cream
  7. 10-oz can red enchilada sauce
  8. 1 cup shredded sharp cheddar cheese, divided
  9. 1 cup shredded monterey jack cheese, divided
  10. 1 cup frozen corn kernels
  11. 4 oz canned diced green chiles
  12. 12 ounces egg noodles
  13. Salt & pepper
Instructions
  1. Preheat oven to 350 degrees
  2. In a large pot, cook egg noodles according to package instructions.
  3. 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.
  4. Add in the cream cheese. Stir until cream cheese is melted and thoroughly combined.
  5. In a medium sized bowl, combine the sour cream, enchilada sauce, half of the two cheeses, corn, and green chiles. Stir to combine.
  6. Add the sauce mixture to the meat mixture. Stir. Let simmer for a few minutes.
  7. 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.
  8. Pour in the pasta mixture into a large casserole dish and top with the remaining cheeses.
  9. Bake for about 15 minutes or until the cheese has completely melted.
Adapted from Table for Two
Adapted from Table for Two
Simple Everyday Food http://www.simpleeverydayfood.com/
Have a great weekend and stay warm!

Recipe adapted from Table for Two

Sharing is caring! Email this to someonePrint this pagePin on PinterestShare on YummlyShare on FacebookShare on Google+Tweet about this on Twitter

Comment (1)

  1. Erika said on 30-05-2013

    Another family favorite! This will be making the list of regulars at our house. Hardly any leftovers.

Leave a Reply

Your email address will not be published. Required fields are marked *