Chicken Enchilada Mexican Pasta Salad is a delightful twist on traditional pasta salads. This dish combines flavorful ingredients that bring together the essence of Mexican cuisine with the comforting texture of pasta. It’s colorful, delicious, and perfect for any gathering or family meal.
Why Make This Recipe
This recipe is not just about great taste; it’s also about convenience. Chicken Enchilada Mexican Pasta Salad is easy to prepare, and it can be served cold or warm, making it versatile. It’s a great choice for a potluck, a picnic, or even a quick weeknight dinner. Plus, with ingredients like chicken, black beans, and corn, it’s packed with protein and fiber.
How to Make Chicken Enchilada Mexican Pasta Salad
Ingredients:
- 16 ounces bowtie pasta
- 1 tablespoon olive oil
- 2 boneless skinless chicken breasts
- ½ ounce Taco Seasoning (Click for Homemade Recipe!)
- ¾ cup Red Enchilada Sauce
- ½ cup sour cream
- 1 tablespoon freshly squeezed lime juice
- 1 11 ounce can Mexican Corn, fully drained and rinsed
- 1 15 ounce can 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
- Optional add-ins: 1/4 cup chopped jalapeños (1 tablespoon hot sauce), more sour cream and cilantro for garnish
To make this healthier, sub Greek yogurt for the sour cream and leave out the cheese!
Directions:
- Bring a pot of 5-6 quarts salted water to a boil.
- Add in the pasta and cook for 15 minutes, or until the pasta is al dente.
- While the pasta cooks, coat each chicken breast with taco seasoning on both sides.
- Heat the olive oil in a nonstick skillet over medium-high heat.
- Add the chicken and cook for 7-10 minutes on each side, depending on thickness, until cooked through. Cut with a knife to ensure it’s fully cooked. When done, slice the chicken into strips and set aside.
- When the pasta is cooked, drain it in a colander and place it in a large bowl.
- 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.
- Top with more sour cream and cilantro if you like.
- Serve cold or hot. Enjoy!
To make it spicier, add the optional jalapeños and hot sauce. To make it healthier, substitute Greek yogurt for the sour cream and leave out the cheese!
How to Serve Chicken Enchilada Mexican Pasta Salad
Serve Chicken Enchilada Mexican Pasta Salad in a large bowl or on individual plates. It tastes great warm, but it can also be chilled in the fridge for a refreshing cold salad. Garnish with extra cilantro and sour cream for a lovely presentation.
How to Store Chicken Enchilada Mexican Pasta Salad
Store any leftovers in an airtight container in the refrigerator. The salad will stay fresh for up to 3 days. If you want to keep it longer, consider freezing it, but be aware that the texture may change when thawed.
Tips to Make Chicken Enchilada Mexican Pasta Salad
- Make sure to season the chicken well for maximum flavor.
- Feel free to adjust the amount of cheese or sour cream based on your taste preferences.
- Letting the salad sit for a bit after mixing allows the flavors to blend better.
Variation
You can add other veggies like diced bell peppers or avocado for extra flavor and nutrition. For a vegetarian option, replace the chicken with grilled vegetables or tofu.
FAQs
1. Can I use a different type of pasta?
Yes! You can substitute with any pasta shape you prefer, such as penne or rotini.
2. Is this dish spicy?
The spice level depends on whether you add optional jalapeños or hot sauce. You can adjust it to your preference.
3. Can I make this salad ahead of time?
Absolutely! This salad can be made a day in advance, and it allows the flavors to meld together beautifully.
Enjoy your Chicken Enchilada Mexican Pasta Salad and the burst of flavors it brings to your table!
Chicken Enchilada Mexican Pasta Salad
Ingredients
Pasta and Chicken
- 16 ounces bowtie pasta
- 1 tablespoon olive oil For cooking the chicken
- ½ ounce Taco Seasoning Homemade or store-bought
Sauce and Cream
- ¾ cup Red Enchilada Sauce
- ½ cup sour cream Can substitute Greek yogurt
- 1 tablespoon freshly squeezed lime juice
Vegetables and Beans
- 1 can Mexican Corn 11 ounces, fully drained and rinsed
- 1 can black beans 15 ounces, fully drained and rinsed
- ¼ cup freshly chopped cilantro
- ½ cup chopped red onion
Cheese and Seasonings
- 1 cup Mexican blend cheese Adjust based on preference
Optional Add-ins
- ¼ cup chopped jalapeños For added spice (1 tablespoon hot sauce can be used)
Instructions
Cooking the Pasta
- Bring a pot of 5-6 quarts salted water to a boil.
- Add in the pasta and cook for 15 minutes, or until the pasta is al dente.
Cooking the Chicken
- While the pasta cooks, coat each chicken breast with taco seasoning on both sides.
- Heat the olive oil in a nonstick skillet over medium-high heat.
- Add the chicken and cook for 7-10 minutes on each side, depending on thickness, until cooked through. Cut with a knife to ensure it’s fully cooked.
- When done, slice the chicken into strips and set aside.
Combining Ingredients
- When the pasta is cooked, drain it in a colander and place it in a large bowl.
- 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.
Serving
- Top with more sour cream and cilantro if desired.
- Serve cold or hot. Enjoy!
