Ingredients
1 pound ground beef
1/2 teaspoon chili powder
1/4 teaspoon cumin
5 ounces cream cheese
1/4 cup light sour cream
10 ounces enchilada sauce
1 cup shredded cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
1 cup frozen corn kernels, thawed (canned corn works just fine, but drain it first)
4 oz. diced green chiles
16 ounces extra wide egg noodles (I use Creamette
Salt and pepper, to taste
cilantro, for garnish
Preparation
