Chicken Enchilada Pasta Salad

Whenever I think of the perfect summer dish, the Chicken Enchilada Pasta Salad comes to mind. It’s a wonderful blend of flavors that takes me back to warm evenings spent outdoors, surrounded by family and friends. As the sun sets, I love to whip up this vibrant dish that captures the essence of summer gatherings. The combination of juicy chicken, zesty enchilada sauce, and fresh vegetables makes it a crowd-pleaser at any picnic or BBQ. I still remember the first time I made it; the colors practically danced in the bowl, and the aroma was enough to make anyone hungry! This salad is not just delicious but also incredibly versatile. Whether it’s served as a main course or a side dish, it never fails to impress. Each bite is a reminder of those sunny days and the joy of shared meals.

Chicken Enchilada Pasta Salad Ingredients

When it comes to the ingredients for our Chicken Enchilada Pasta Salad, simplicity is key. These ingredients work together to create a dish that’s not only delicious but also satisfying. Let’s dive into the main players of this vibrant salad!

• 16 ounces bowtie pasta – The base of the salad, providing a hearty texture.
• 1 tablespoon olive oil – Adds richness and helps to coat the ingredients.
• 2 boneless skinless chicken breasts – The primary protein source, juicy and flavorful.
• ½ ounce taco seasoning – A blend of spices that brings a Mexican flair.
• ¾ cup red enchilada sauce – For that delicious tangy flavor.
• ½ cup sour cream – Adds creaminess and balances the spices.
• 1 tablespoon freshly squeezed lime juice – A zesty touch that brightens the dish.
• 11 ounce can Mexican corn, fully drained and rinsed – Sweet and crunchy, it adds color and texture.
• 15 ounce can black beans, fully drained and rinsed – Packed with protein and fiber.
• ¼ cup freshly chopped cilantro – For freshness and a hint of herbaceousness.
• ½ cup chopped red onion – Adds a crunchy texture and a bit of sharpness.
• 1 cup Mexican blend cheese – Makes the salad creamy and rich.
• Salt and pepper to taste – Essential for seasoning.
• Optional add-ins: 1/4 cup chopped jalapeños, 1 tablespoon hot sauce – For those who like some heat.
• More sour cream and cilantro for garnish – To finish the dish beautifully.

How to Prepare Chicken Enchilada Pasta Salad

Preparing the Chicken Enchilada Pasta Salad is as enjoyable as eating it! With a few simple steps, you’ll have a flavorful dish ready for any gathering. Let’s get started!

1. First, bring a pot of 5 to 6 quarts of salted water to a boil. It’s essential to make sure your water is seasoned well, as this is where the bowtie pasta will absorb its flavor. Once boiling, add the pasta and cook for 15 minutes or until it reaches an al dente texture. You want it to be firm to the bite so it holds up well in the salad.

2. While the pasta cooks, coat each chicken breast with the taco seasoning liberally on both sides. This will infuse the chicken with all the wonderful flavors.

3. In a nonstick skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the seasoned chicken breasts. Cook them for about 7 to 10 minutes on each side. The goal is to achieve a golden-brown crust while ensuring the chicken is cooked through. To check, make a cut with a knife, and it should be juicy and white inside.

4. When the chicken is cooked, remove it from the skillet and let it rest for a couple of minutes before cutting it into strips. This resting period helps retain the juices.

5. Once the pasta is cooked, drain it in a colander and then transfer it to a large mixing bowl. The warm pasta will help to gently warm up the other ingredients, melding all those flavors together.

6. In the bowl with the pasta, mix in the remaining ingredients: red enchilada sauce, sour cream, lime juice, corn, black beans, cilantro, red onion, cheese, and salt and pepper to taste. Make sure to mix everything evenly so every bite is full of flavor.

7. Finally, stir in the sliced chicken. This step combines everything beautifully, creating a colorful and inviting salad.

8. For added flair, top with more sour cream and cilantro. This not only looks appealing but also adds a fresh element to the dish.

9. Serve the salad cold or hot, depending on your preference. It’s delicious either way, making it a flexible dish for any occasion. Enjoy your creation!

Ways to Adapt This Recipe

Every dish is unique, and the Chicken Enchilada Pasta Salad is no exception. Here’s how you can adapt it to your taste!

• Storage: This salad can be stored in an airtight container in the refrigerator for up to 3 days.
• Freezing: While it’s best enjoyed fresh, you can freeze it for up to a month. Just remember that the texture may change once thawed.
• Pairing: Serve it with tortilla chips and guacamole for a complete Mexican-inspired meal.
• Vegetarian option: Substitute the chicken with grilled vegetables or tofu for a vegetarian version.
• Spicy kick: For an extra kick, include jalapeños or your favorite hot sauce in the mix.
• Make it healthier: Consider using Greek yogurt instead of sour cream for a lighter option.

What to Pair With Chicken Enchilada Pasta Salad

When it comes to serving the Chicken Enchilada Pasta Salad, there are plenty of delicious pairings to consider. Here are some suggestions:

• Grilled Vegetables: Serve alongside grilled corn, bell peppers, or zucchini for a colorful plate.
• Fresh Salsa: A side of fresh salsa adds a zesty touch that complements the salad perfectly.
• Tortilla Chips: Crunchy tortilla chips are a great pairing for scooping up salad.
• Avocado Slices: Creamy avocado slices bring a rich texture to the meal.
• Refreshing Drinks: Pair it with iced tea or lemonade to cool off during warm summer days.
• Ideal for Gatherings: This dish is perfect for potlucks, family gatherings, or summer barbecues, making it a versatile choice for any occasion.

FAQ

Conclusion

The Chicken Enchilada Pasta Salad is a vibrant, delicious dish that combines the best of Mexican flavors with the heartiness of pasta. It’s perfect for any occasion, whether it’s a summer picnic or a cozy family dinner. I encourage you to give it a try; you won’t be disappointed! It’s easy to prepare and can be customized to fit your taste. Enjoy every flavorful bite!

Chicken Enchilada Pasta Salad

The ultimate comfort food, Chicken Enchilada Pasta Salad combines the flavors of traditional Mexican enchiladas with the ease of a pasta salad. Creamy, zesty, and full of vibrant ingredients, this dish is perfect for a quick weeknight dinner or a summer potluck. Try it tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 8 servings

Course: Dinner, Salads

Cuisine: Mexican

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 16 ounces bowtie pasta
• 1 tablespoon olive oil
• 2 boneless skinless chicken breasts
• ½ ounce Taco Seasoning
• ¾ cup Red Enchilada Sauce
• ½ cup sour cream
• 1 tablespoon freshly squeezed lime juice
• 11 ounce Mexican Corn fully drained and rinsed
• 15 ounce black beans fully drained and rinsed
• ¼ cup freshly chopped cilantro
• ½ cup chopped red onion
• 1 cup Mexican blend cheese
• salt and pepper to taste
• 1/4 cup chopped jalapeños optional
• 1 tablespoon hot sauce optional
• more sour cream for garnish
• cilantro for garnish

Equipment

• Skillet
• Large Pot
• Mixing Bowl
• Chef's Knife
• Blender
• Wooden Spoon

Method

 

1. Bring a pot of 5 to 6 quarts salted water to a boil. Add in the pasta and cook for 15 minutes, or until pasta is al dente.
2. Meanwhile, coat each chicken breast with the taco seasoning, liberally on each side.
3. Add the olive oil to a nonstick skillet and heat over medium/high heat. Add in the chicken and cook for 7 to 10 minutes on each side, depending on thickness, until chicken is cooked through. Cut with a knife to make sure the chicken is fully cooked. When cooked, cut into strips and set aside.
4. When pasta is cooked, drain in a colander and place in a large bowl.
5. Mix in the remaining ingredients: enchilada sauce, sour cream, lime juice, corn, beans, cilantro, onion, cheese, and salt and pepper to taste. Lastly stir in the chicken.
6. Top with more sour cream and cilantro. Serve cold or hot, enjoy!

Notes

• Storage: This salad can be stored in an airtight container in the refrigerator for up to 3 days.
• Freezing: While it’s best enjoyed fresh, you can freeze it for up to a month. Just remember that the texture may change once thawed.
• Pairing: Serve it with tortilla chips and guacamole for a complete Mexican-inspired meal.
• Vegetarian option: Substitute the chicken with grilled vegetables or tofu for a vegetarian version.
• Spicy kick: For an extra kick, include jalapeños or your favorite hot sauce in the mix.
• Make it healthier: Consider using Greek yogurt instead of sour cream for a lighter option.

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Meet Diana Foster

I appreciate the beauty of a well-made meal, but I also value simplicity. I’m always looking for that perfect balance of big flavor and low stress. I developed this recipe to be reliable, tasty, and perfect for your daily rotation.