Description
Zesty Chicken Enchilada Pasta Salad is a vibrant and flavorful dish that melds the hearty essence of pasta with the spicy kick of chicken enchiladas. Perfect for any occasion, whether youβre hosting a summer cookout or enjoying a casual weeknight dinner, this salad is not only visually enticing but also incredibly versatile. Served cold or at room temperature, itβs ideal for picnics and potlucks. With a zesty mixture of taco seasoning, enchilada sauce, and fresh ingredients, each bite bursts with flavor, making it an instant crowd-pleaser.
Ingredients
Scale
- 1 lb chicken breasts
- 2 tbsp taco seasoning
- 16 oz package pasta (cooked)
- 2/3 cup red enchilada sauce
- 1/3 cup sour cream
- 1 can black beans (drained)
- 1 can yellow corn (drained)
- 1/2 cup diced red onion
- 1 jalapeno (finely chopped)
- Chopped cilantro for garnish
Instructions
- Coat chicken with taco seasoning and cook in a non-stick skillet over medium-high heat until it reaches 165Β°F. Let cool before chopping.
- In a bowl, whisk together enchilada sauce, sour cream, and lime juice until smooth.
- Combine cooked pasta, chopped chicken, black beans, corn, red onion, jalapeno, and optional olives in the bowl with the sauce. Mix well to coat.
- Refrigerate for at least one hour before serving. Garnish with cilantro.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 9g
- Protein: 20g
- Cholesterol: 70mg
Keywords: For added crunch, serve in lettuce wraps or alongside tortilla chips. Customize with your favorite vegetables like bell peppers or avocado.