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    • Las Palmas

      Creamy Enchilada Pasta Casserole with Green Chiles, Corn, Sour Cream, and Cream Cheese - Mix in some Las Palmas Red Enchilada Sauce for the right thickness and flavor. #enchiladas #casserole #chiles #mexican

    • Su Haggerty

      Enchilada Pasta Casserole Recipe 1 pound ground beef1/2 tsp. chili powder1/4 tsp. cumin1/4 tsp. cayenne pepper5 ounces cream cheese1/4 cup light sour cream1 can (10 oz.) enchilada sauce (I used the red sauce)1 cup shredded sharp cheddar cheese, divided1 cup shredded monterey jack cheese, divided1 cup frozen corn kernels, thawed1 can (4 oz.) diced green chiles12 ounces egg noodlesSalt & pepper, to tasteINSTRUCTIONS:Preheat oven to 350 degrees.In a large pot, bring water to boil and cook egg noodles according to package instructions.In the meantime, in a very large skillet, brown your ground beef then drain the fat. Then add the chili powder, cumin, and cayenne pepper. Stir to combine.Add in the cream cheese until melted and combined.In a large bowl, combine sour cream, enchilada sauce, half the cheddar cheese, half the monterey jack cheese, corn kernels, and diced green chiles. Stir to combine.Pour mixture over the beef and let simmer for 2-3 minutes.In the meantime, drain your pasta. After you’ve drained it, add the pasta to the beef mixture.Make sure everything is coated in the sauce.In a large casserole dish, pour in the pasta mixture and top with the remaining cheese.Bake for 15 minutes or until cheese has completely melted.Serve hot. Keep in airtight container for up to 1 week.

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