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–+ servings
Chicken Enchilada Pasta Salad

Irresistible Chicken Enchilada Pasta Salad for Family Fun

A vibrant Chicken Enchilada Pasta Salad that blends bold flavors with hearty pasta, perfect for gatherings and family dinners.
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Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Salads
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pieces Chicken Breasts use rotisserie chicken for a faster option
  • 1 tablespoon Taco Seasoning homemade seasoning can enhance depth
  • 1 tablespoon Cooking Oil (Olive Oil) can substitute with avocado oil if preferred
  • 1 cup Red Enchilada Sauce select spicier brands or make a homemade version for extra heat
  • 1 cup Sour Cream Greek yogurt works as a lower-fat substitute
  • 2 tablespoons Lime Juice substitute lemon juice if limes are unavailable
  • 16 ounces Pasta cooked rotini or elbow macaroni recommended; gluten-free pasta can also be used
  • 1 can Black Beans canned beans (drained and rinsed) are convenient; kidney beans can work too
  • 1 cup Yellow Corn frozen corn can be used; just thaw before adding
  • 1 medium Red Onion green onions can be a milder option
  • 1 medium Jalapeño omit for a milder salad; diced bell peppers can be a sweet substitute
  • 1/2 cup Chopped Olives optional, black or green olives based on preference
  • 1/4 cup Chopped Cilantro garnish; parsley can be a substitute for those who dislike cilantro

Equipment

  • Skillet
  • Mixing Bowl
  • Plastic Wrap

Method
 

Step-by-Step Instructions
  1. Season the chicken breasts with taco seasoning. Heat olive oil in a skillet over medium heat. Sauté the chicken for 5–7 minutes on each side until it reaches 165°F.
  2. Transfer the cooked chicken to a plate and cool for about 10 minutes. Then chop into ½-inch cubes.
  3. In a large mixing bowl, whisk together the red enchilada sauce, sour cream, and lime juice until smooth.
  4. Add the chicken, cooked pasta, black beans, yellow corn, diced red onion, jalapeño, and optional olives to the bowl. Mix gently until well-coated.
  5. Cover the bowl and chill the salad in the refrigerator for at least 1 hour.
  6. Before serving, sprinkle chopped cilantro over the top.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 20gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 350mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

Allow the pasta to cool before combining with other ingredients. Adjust spice levels as needed.

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