Go Back
Zesty chicken enchilada pasta salad in a large white bowl with rotini, seasoned chicken, black beans, corn, and cilantro

Zesty Chicken Enchilada Pasta Salad

A bold, zesty pasta salad loaded with taco-seasoned chicken, black beans, corn, and a creamy enchilada sauce dressing. Perfect for weeknight dinners, potlucks, and meal prep.
Print Recipe Save to Pinterest
Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 30 minutes
Servings: 6 portions
Course: Dinner, Main Course, Salad
Cuisine: American, Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken breasts
  • 2 tbsp taco seasoning
  • 2 tbsp olive oil
  • 2/3 cup red enchilada sauce
  • 1/3 cup sour cream or plain Greek yogurt
  • 1/2 lime, juiced
  • 16 oz rotini or elbow pasta cooked al dente and cooled
  • 1 can black beans drained and rinsed
  • 1 can yellow corn drained
  • 1/2 cup red onion diced
  • 1 jalapeño finely chopped, omit for mild version
  • 1 can chopped olives optional
  • 1/4 cup fresh cilantro chopped, for garnish

Equipment

  • Large nonstick skillet
  • Large mixing bowl
  • Whisk
  • Large pot for pasta
  • Cutting board and knife

Method
 

  1. Pat the chicken breasts dry and coat all over with taco seasoning. Heat olive oil in a large nonstick skillet over medium-high heat until shimmering. Cook the chicken for 5 to 7 minutes per side until the internal temperature reaches 165 degrees F.
  2. Remove the chicken from the pan and let it rest for 10 minutes. Chop into 1/2-inch cubes and set aside.
  3. In a large bowl, whisk together the red enchilada sauce, sour cream, and lime juice until smooth and well combined.
  4. Add the chopped chicken, cooled pasta, black beans, corn, red onion, jalapeño, and olives if using. Stir until everything is evenly coated in the dressing.
  5. Top with fresh cilantro and refrigerate for at least 1 hour until cold. Stir before serving and add a drizzle of extra enchilada sauce if the pasta looks dry after chilling.

Notes

Salt your pasta water generously for best flavor. Let the chicken rest before chopping to keep it juicy. The salad thickens in the fridge so stir in extra enchilada sauce or lime juice before serving. Use rotisserie chicken to save time. Leave out jalapeño for a kid-friendly version.