This chicken enchilada pasta salad tosses bowtie pasta with taco seasoned chicken, black beans, corn, and a creamy enchilada dressing. It tastes like your favorite Tex style casserole, only served cool and ready to scoop.
It works as a main dish for a busy week, a side for a cookout, or a make ahead lunch. Everything comes together in about 40 minutes, and the dressing needs just three ingredients.
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Why This Chicken Enchilada Pasta Salad Recipe Works
The dressing is the star. Red enchilada sauce brings smoky chile flavor, sour cream makes it creamy, and lime juice brightens the whole bowl so it never tastes heavy.
Bowtie pasta has folds and curves that trap dressing, beans, and corn in every bite. Rinsing the pasta briefly keeps it from clumping once it is mixed with the creamy sauce.
The salad is flexible enough to serve hot, warm, or cold. That makes it easy to prepare ahead, pack for lunches, or bring to a gathering without worrying about reheating.
Ingredients for Chicken Enchilada Pasta Salad
- 16 ounces bowtie pasta
- 1 1/2 pounds boneless skinless chicken breasts, about 2 large
- 1 tablespoon olive oil
- 1/2 ounce taco seasoning, about half of a packet
- 3/4 cup red enchilada sauce
- 1/2 cup sour cream
- 1 tablespoon fresh lime juice
- 1 can Mexican style corn, 11 ounces, drained and rinsed
- 1 can black beans, 15 ounces, drained and rinsed
- 1/4 cup chopped fresh cilantro
- 1/2 cup chopped red onion
- 1 cup shredded Mexican blend cheese
- 1/4 cup chopped jalapenos
- 2 teaspoons kosher salt, for the pasta water
- 1/4 teaspoon ground black pepper
Bowtie pasta. Cook it just to al dente, since it softens a bit as it absorbs the dressing. Salt the water generously.
Chicken breasts. Coating the chicken in taco seasoning gives every slice a savory crust. Cook it to 165 degrees F and slice thinly.
Enchilada sauce and sour cream. Together they form a smoky, creamy dressing. Greek yogurt can replace the sour cream.
Corn and black beans. Drain and rinse both well so the dressing stays thick instead of turning watery.
Cheese and toppings. Mexican blend cheese melts into the warm pasta, while red onion, cilantro, and jalapenos add crunch and fresh heat.
How to Make Chicken Enchilada Pasta Salad
1. Boil the pasta Bring a large pot of water to a rolling boil and add 2 teaspoons of kosher salt. Cook the bowtie pasta according to the package until al dente, then drain well.
2. Season the chicken Pat the chicken dry and coat both sides with the taco seasoning.
3. Sear the chicken Heat the olive oil in a large nonstick skillet over medium high heat and cook the chicken 6 to 8 minutes per side, until the thickest part reads 165 degrees F.
4. Rest and slice Move the chicken to a board, rest it for 5 minutes, then slice it into thin strips.
5. Cool the pasta Rinse the drained pasta briefly with cool water so it stops cooking, then tip it into a large bowl.
6. Make the dressing Stir the enchilada sauce, sour cream, and lime juice together until smooth.
7. Combine Add the dressing, corn, black beans, cilantro, red onion, cheese, jalapenos, and pepper to the pasta and toss until evenly coated.
8. Add the chicken Fold in the sliced chicken until it is evenly distributed.
9. Chill and serve Chill for 30 minutes if you can, then finish with extra sour cream and cilantro.
How to Serve Chicken Enchilada Pasta Salad
Pair the salad with juicy cheeseburgers for a backyard cookout, or serve it beside oven baked BBQ chicken for a double chicken spread. Scoop the salad onto plates with whipped feta dip with honey and tortilla chips on the side, and offer a strawberry pineapple mojito for adults. Serve it chilled, and keep it in the refrigerator whenever it is not on the table.
How to Store and Reheat Chicken Enchilada Pasta Salad
Refrigerate the salad in an airtight container for up to 3 days, and do not leave it out for more than 2 hours. The pasta absorbs dressing as it sits, so stir in a spoonful of sour cream or a squeeze of lime juice before serving. Skip freezing, which makes the pasta mushy and splits the dressing. Serve it cold, with no reheating needed.
Tips and Variations for Chicken Enchilada Pasta Salad
Rinse the pasta. A quick cool rinse stops cooking and prevents the pasta from clumping in the creamy dressing.
Use rotisserie chicken. Shred about 3 cups of cooked chicken and skip the searing step for a faster dinner.
Drain the cans well. Excess liquid from the beans and corn thins the dressing, so drain and rinse thoroughly.
Add heat. Stir in extra jalapenos, a few dashes of hot sauce, or a pinch of cayenne pepper.
Swap the cheese. Pepper Jack or sharp cheddar can replace the Mexican blend for a different flavor.
Top with avocado. Add diced avocado right before serving so it stays green and creamy.
Make a lighter dressing. Use Greek yogurt in place of sour cream for extra tang and protein.
Keep it cold. Chill the bowl in the refrigerator and review the University of Wisconsin Extension leftovers guidance for general cold food safety.
Frequently Asked Questions About Chicken Enchilada Pasta Salad
Can I make chicken enchilada pasta salad ahead of time?
Yes. Mix it up to a day ahead and refrigerate it. The pasta absorbs some dressing as it sits, so stir in a spoonful of sour cream or a squeeze of lime juice before serving.
Can I serve chicken enchilada pasta salad warm?
Yes. Toss everything together while the pasta and chicken are still warm, and the cheese will soften slightly. It is just as good cold or at room temperature.
Can I use rotisserie chicken in chicken enchilada pasta salad?
Absolutely. Shred about 3 cups of rotisserie chicken and skip the searing step, then season the meat with a spoonful of taco seasoning for extra flavor.
How do I make it spicier?
Add more jalapenos, a few dashes of hot sauce, or a pinch of cayenne pepper to the dressing. Taste as you go so the heat stays balanced.
Can I swap the pasta?
Rotini, penne, or shells all work. Cook any shape just to al dente, since it softens a little as it absorbs the creamy dressing in the refrigerator.
Chicken Enchilada Pasta Salad with Black Beans and Corn
Equipment
- Large pot
- Large nonstick skillet
- Large mixing bowl
Ingredients
Main Ingredients
- 16 oz bowtie pasta
- 1 ½ lb boneless skinless chicken breasts about 2 large
- 1 tbsp olive oil for cooking the chicken
- ½ oz taco seasoning about half of a 1 oz packet
- ¾ cup red enchilada sauce
- ½ cup sour cream or Greek yogurt
- 1 tbsp fresh lime juice
- 1 can Mexican style corn 11 oz, drained and rinsed
- 1 can black beans 15 oz, drained and rinsed
- ¼ cup chopped fresh cilantro
- ½ cup chopped red onion
- 1 cup shredded Mexican blend cheese
- ¼ cup chopped jalapenos or 1 tablespoon hot sauce
- 2 tsp kosher salt for the pasta water
- ¼ tsp ground black pepper
Instructions
Cooking
- Cook the pasta. Boil the pasta in salted water until al dente, drain, and rinse briefly with cool water.
- Cook the chicken. Coat the chicken with taco seasoning and sear in olive oil 6 to 8 minutes per side until it reads 165 degrees F. Rest, then slice.
- Make the dressing. Stir the enchilada sauce, sour cream, and lime juice until smooth.
- Combine. Toss the pasta with the dressing, corn, beans, cilantro, onion, cheese, jalapenos, and pepper, then fold in the chicken.
- Chill and serve. Chill 30 minutes if possible and top with extra sour cream and cilantro.
