Enchilada Pasta | Cooking Professionally

Ingredients

• 1 (16-ounce) package extra-wide egg noodles
• 1 1/4 cups enchilada sauce
• 1 cup canned corn kernels, drained
• 1 cup canned black beans, drained and rinsed
• 1 cup cheddar cheese, shredded, divided
• 1 cup Monterey Jack cheese, shredded, divided
• 1/4 cup Greek yogurt
• 1 (4-ounce) can green chiles, diced
• 1 tablespoon olive oil
• 1 pound ground beef
• 1 (4-ounce) package cream cheese
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• kosher salt, to taste
• black pepper, to taste
• 1 avocado, halved, seeded, peeled, and diced
• 2 tablespoons fresh cilantro leaves, chopped