Grammy's Kitchen · Enchiladas · Enchilada Pasta Casserole
One of 122 enchiladas recipes we measured
14 cooks on www.favfamilyrecipes.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 122.
| this recipe | typical | |
|---|---|---|
| protein add | 100% | 100% |
| aromatics | 0% | 6% |
| vegetables and beans | 19% | 1% |
| liquid | 42% | 39% |
Adapts cleanly: nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound ground beef ((shredded chicken or roast beef can also be used)) |
| 1 g | 1/2 teaspoon chili powder |
| 1 g | 1/4 teaspoon cumin |
| 1 g | 1/4 teaspoon cayenne pepper |
| 142 g | 5 ounces cream cheese |
| 58 g | 1/4 cup light sour cream |
| 284 g | 10 ounces red enchilada sauce |
| 113 g | 1 cup sharp cheddar cheese (shredded and divided) |
| 113 g | 1 cup Monterey Jack cheese (shredded and divided) |
| 154 g | 1 cup frozen corn (thawed) |
| 113 g | 4 ounces green chiles (diced ) |
| 340 g | 12 ounces egg noodles |
| salt and pepper (to taste) |
Method: 10 steps, published by www.favfamilyrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Yum!!! We made it using ground beef, but I am excited to try it with shredded chicken! Lots of flavor & a family hit!” — a cook, 5.0★
“Such a delicious flavor in a casserole. Enchiladas with noodles! My family loved it. And I loved how easy it was to make.” — a cook, 5.0★