Enchilada Pasta Casserole
Enchilada Pasta Casserole made with pasta, peppers, corn & Pico de Gallo, topped with an incredible creamy cilantro lime sauce & baked with cheese! This pasta casserole is an amazing twist on classic enchiladas!
Servings: 8 servings
Calories: 456kcal
Ingredients
- 1 lb cellentani pasta cooked and drained
- 2 bell peppers thinly sliced or diced
- 7 oz mexicorn or regular corn kernels drained
- 1 cup pico de Gallo
- 1 ½ cups crumbled cotija cheese or Monterey Jack cheese
Creamy poblano cilantro lime sauce
- 2 large poblano peppers
- 1 medium white onion cut into large chunks
- 4 garlic cloves peeled
- ¾ cup fresh cilantro
- 6 oz cream cheese softened to room temperature
- ¼ cup heavy cream
- ¼ cup sour cream
- 1 jalapeño seeded and chopped
- 1 TBSP lime juice
- 1 tsp kosher salt
- 1 tsp ground cumin
- 1 tsp Mexican oregano or regular Oregano
- ½ tsp ground black pepper
Instructions
- Prep: Preheat the broiler on high. Chop the onions into large chunks and transfer to a baking sheet. Place poblano peppers on the baking sheet as well and cook under the broiler for 5 minutes.
- While the peppers are cooking, get 4 cups of salted water boiling. Once the water is boiling, cook the pasta (Al dente style) according to the package instructions. When done, drain, transfer back to the pot, and set it aside.
- When the peppers are cooked, remove them from the oven, and place them and the onions into a sealed ziplocked bag for 5 minutes.
- Change the oven setting to preheat it to 375°F and grease a separate 9x13 baking dish.
- Grab the bell peppers, wash them, and remove the seeds, continue to slice them thinly and set them aside.
- Assemble: Peel the poblanos charred skin off and add to a food processor or blender with the broiled onions, and remaining sauce ingredients. Blend until smooth and creamy.
- In the pot of pasta and stir in the sliced bell peppers, corn and Pico de Gallo, then spread the mixture into your 9x13 baking dish.
- Pour the sauce over the pasta and stir until well mixed. Top the pasta with the crumbled cotija cheese.
- Bake: Place into the oven on the center rack and bake for 15-18 minutes. Allow pasta to cool in the baking dish for 5 minutes before serving. Garnish with fresh cilantro, enjoy!
Notes
You can store left over casserole in the fridge for up to 3-4 days, if stored in an airtight container.
If you need to store it for longer, you can freeze it for up to 2-3 months.
Nutrition
Calories: 456kcal | Carbohydrates: 60g | Protein: 15g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 59mg | Sodium: 957mg | Potassium: 398mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1882IU | Vitamin C: 70mg | Calcium: 204mg | Iron: 2mg