Zesty Chicken Enchilada Pasta Salad

Bold, creamy, and ready in under 30 minutes, this zesty chicken enchilada pasta salad combines smoky taco-seasoned chicken, a tangy enchilada sour cream dressing, black beans, corn, and rotini pasta for the ultimate crowd-pleasing summer bowl.

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Prep Time 15

Cook Time 15

Chill Time 1

Total Time 30

Servings: 6 portions

Course: Dinner, Lunch, Salad

Cuisine: Mexican-American

Calories: 480

Ingredients Equipment Method Notes

Ingredients

1 lb chicken breasts
2 tbsp taco seasoning
2 tbsp olive oil or cooking oil of choice
2/3 cup red enchilada sauce Trader Joes recommended
1/3 cup sour cream plain Greek yogurt works as substitute
1/2 lime, juiced fresh
16 oz pasta cooked and drained, rotini or elbow recommended
1 can black beans drained and rinsed
1 can yellow corn drained
1/2 cup red onion diced
1 jalapeno finely chopped, omit for mild version
1 can chopped olives optional
1/4 cup fresh cilantro chopped, to garnish

Equipment

Large non-stick skillet
Large mixing bowl
whisk
meat thermometer

Method

Remove chicken from packaging, pat completely dry with paper towels, and coat all sides evenly with taco seasoning.
Heat olive oil in a large non-stick skillet over medium-high heat until shimmering. Add the seasoned chicken and cook 5 to 7 minutes per side, or until the internal temperature reaches 165 degrees F.
Transfer chicken to a cutting board and let rest for 10 minutes, then chop into 1/2-inch cubes.
In a large bowl, whisk together the red enchilada sauce, sour cream, and fresh lime juice until smooth and creamy.
Add the chopped chicken, cooked pasta, black beans, corn, red onion, jalapeno, and olives if using. Stir until everything is evenly coated in the dressing.
Top with fresh cilantro and refrigerate for at least 1 hour before serving. Stir well and add a fresh squeeze of lime juice before serving.

Notes

Salt your pasta water generously before boiling for extra flavor. The salad tastes even better on day two. Leftovers keep in an airtight container in the refrigerator for up to 4 days. Do not freeze as the creamy dressing does not hold up after thawing.