Description
Zesty Chicken Enchilada Pasta Salad is a vibrant dish that beautifully combines the bold flavors of enchiladas with hearty pasta. It’s perfect for warm days, potlucks, or as a satisfying meal any time of year. The zesty sauce, coupled with fresh ingredients and tender chicken, creates a refreshing and filling salad that everyone will love.
Ingredients
Scale
- 1 lb chicken breasts
- 2 tbsp taco seasoning
- 2 tbsp cooking oil
- 2/3 cup red enchilada sauce
- 1/3 cup sour cream
- 1/2 lime (juiced)
- 1 16 oz package pasta (cooked)
- 1 can black beans (drained and rinsed)
- 1 can yellow corn (drained)
- 1/2 cup red onion (diced)
- 1 jalapeno (finely chopped)
- 1 can chopped olives (optional)
- 1/4 cup chopped cilantro (to garnish)
Instructions
- Remove chicken from packaging, pat dry, and coat with taco seasoning.
- In a large non-stick skillet, heat oil over medium-high heat. Once the oil is shimmering, add the chicken.
- Cook for 5-7 minutes on each side or until the internal temperature reaches 165 degrees.
- Remove the chicken from the pan, let cool for 10 minutes, then chop into 1/2 inch cubes.
- In a large bowl add the enchilada sauce, sour cream, and lime juice.
- Whisk together until smooth.
- Add the cooked chicken, pasta, black beans, corn, red onion, jalapeno, and olives (if using) to the bowl with the sauce.
- Stir until all ingredients are evenly coated with the sauce.
- Top with chopped cilantro before serving.
- Refrigerate for an hour until chilled; serve cold.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 355
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 70mg