Easy Enchilada Noodle Bake

By KeyIngredient

Serves 8 (1 cup servings)
392 calories

Ingredients

• optional toppings:
• 12ounces12 ounces whole grain wide egg noodles
• 1/4Cup1/4 Cup plain non-fat Greek yogurt
• 10ounces10 ounces red enchilada sauce
• 2cups2 cups reduced-fat Mexican shredded cheese blend, divided
• 2cups2 cups frozen yellow corn
• 1pound1 pound lean ground turkey
• 1/2cup1/2 cup diced onion
• 22 jalapeno peppers, seeded and diced
• 2teaspoons2 teaspoons minced garlic
• 1tablespoon1 tablespoon chili powder
• 1teaspoon1 teaspoon cumin
• 1/2teaspoon1/2 teaspoon salt
• 1/2teaspoon1/2 teaspoon black pepper
• 4ounces4 ounces cream cheese
• Fresh cilantro chopped
• avocado, diced
• reduced-fat sour cream

Preparation

Step 1

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.