Step 1

Preheat oven to 350ºF. Lightly coat a 9×13-inch baking dish with cooking spray and set it aside.

Step 2

Cook the egg noodles according to package directions.

Step 3

In a large bowl, combine the Greek yogurt or sour cream, red enchilada sauce, 1 cup of Mexican shredded cheese, and frozen corn. Set aside.

Step 4

In a large skillet, on medium-high heat, cook the ground turkey for 6-8 minutes. Drain any fat. Set aside. Using the same skillet, add the onion, jalapeños, and minced garlic. Cook until the onions and jalapeños are slightly tender. Return the cooked ground turkey to skillet. Add the chili powder, cumin, salt, pepper, and cream cheese and stir well to evenly cover. Reduce to low heat until cream cheese has completely softened and is evenly coating the ground turkey.

Step 5

Combine the turkey mixture with the cooked egg noodles and stir in the enchilada sauce mixture. Pour evenly into the baking dish and sprinkle with the remaining 1 cup of Mexican shredded cheese. Loosely cover with foil and. bake for 15-20 minutes, until cheese is melted and bubbly.

Step 6

If desired, serve topped with chopped cilantro, sliced avocado, and or sour cream.