Chicken Enchilada Mexican Pasta Salad
A delightful twist on traditional pasta salad, combining Mexican flavors with pasta for a colorful and protein-packed dish suitable for any gathering.
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!
Notes
Make sure to season the chicken well for maximum flavor. Letting the salad sit for a bit after mixing allows the flavors to blend better. Store leftovers in an airtight container in the refrigerator for up to 3 days.