Go Back
Chicken Enchilada Pasta Salad

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
Cook Time 20 minutes
Total Time 30 minutes
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.