Easy Enchilada Noodle Bake

Serves 8 (1 cup servings) 392 calories

Easy Enchilada Noodle Bake
Easy Enchilada Noodle Bake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 12 ounces 12

    ounces whole grain wide egg noodles

  • 1/4 Cup 1/4

    Cup plain non-fat Greek yogurt

  • 10 ounces 10

    ounces red enchilada sauce

  • 2 cups 2

    cups reduced-fat Mexican shredded cheese blend, divided

  • 2 cups 2

    cups frozen yellow corn

  • 1 pound 1

    pound lean ground turkey

  • 1/2 cup 1/2

    cup diced onion

  • 2 2

    jalapeno peppers, seeded and diced

  • 2 teaspoons 2

    teaspoons minced garlic

  • 1 tablespoon 1

    tablespoon chili powder

  • 1 teaspoon 1

    teaspoon cumin

  • 1/2 teaspoon 1/2

    teaspoon salt

  • 1/2 teaspoon 1/2

    teaspoon black pepper

  • 4 ounces 4

    ounces cream cheese

  • optional toppings:

  • Fresh cilantro chopped

  • avocado, diced

  • reduced-fat sour cream

Directions

1. Preheat oven to 350. Lightly coat a 9x13 inch baking dish with cooking spray and set aside 2. Cook the egg noodles according to package directions. 3. IN a large bowl, combine the yogurt, enchilada sauce, shredded cheese, and corn. Set aside. 4. In a large pan on medium-high heat, cook ground turkey for 8 minutes. Drain fat. Add the onion, jalapenos, and minced garlic. Cook until the onions and jalapenos are slightly tender Ad the chili powder, cumin, salt, pepper, and cream cheese. Reduce to low heat until cream cheese has softened and is evenly coating the turkey. 5. Combine the turkey mixture with the cooked noodles and stir in the yogurt mixture. Pour evenly into the baking dish and sprinkle with remaining cup of shredded cheese. Bake for 15 minutes.

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