Save
This zesty chicken enchilada pasta salad brings all the brightness of enchilada flavors in a cool, satisfying pasta salad. It is great for a sunny weekend picnic or a quick dinner when you want something flavorful without heating up the kitchen. The combination of tender chicken, creamy sauce, and crisp veggies is always a crowd pleaser at home.
I threw this together one afternoon when I wanted something different from the usual pasta salad and it quickly became a favorite for our family lunches.
Ingredients
- Chicken breasts: provide lean protein that stays juicy with the taco seasoning coating
- Taco seasoning: brings a smoky, savory kick so choose one with cumin and chili powder for authentic flavor
- Olive oil: helps brown the chicken beautifully without overpowering the spices
- Red enchilada sauce: adds a rich, tangy base—look for a vibrant sauce with a good chili balance
- Sour cream: creates creaminess with a slight tang, swap Greek yogurt for a lighter version
- Fresh lime juice: brightens the whole dish and lifts the flavors
- Pasta: is the salad base; penne or rotini work well because they hold the sauce nicely
- Canned black beans and sweet yellow corn: add texture and a hint of sweetness, rinse them well to keep the salad fresh
- Red onion: adds crunch and sharpness—use fresh, crisp onions for the best bite
- Jalapeno: brings heat but can be adjusted depending on your spice tolerance
- Chopped olives: introduce a salty umami layer, optional but recommended if you like a briny touch
- Cilantro garnish: adds fresh herbaceous notes—use fresh vibrant leaves for maximum flavor
Instructions
- Build The Chicken:
- Coat the chicken breasts evenly with the taco seasoning then heat olive oil in a large skillet over medium high heat. Once the oil shimmers, place the chicken in the pan. Cook for 5 to 7 minutes on each side until the internal temperature reaches 165 degrees. This ensures the chicken is juicy and cooked through.
- Rest And Chop:
- Remove the chicken from the heat and let it rest for about 10 minutes. Resting keeps the chicken moist. After it cools, chop into bite sized half-inch cubes for easy mixing.
- Prepare The Sauce:
- In a large bowl combine the red enchilada sauce, sour cream, and fresh lime juice. Whisk them together smoothly to marry the tangy and creamy elements that will coat the pasta and chicken.
- Combine The Salad:
- Add the cubed chicken, cooked pasta, black beans, corn, diced red onion, finely chopped jalapeno, and olives if using to the bowl with the sauce. Gently stir everything together ensuring the pasta and all ingredients are evenly covered in the sauce.
- Chill And Serve:
- Sprinkle the salad with chopped cilantro and place it in the refrigerator for at least one hour. Chilling the pasta salad allows the flavors to meld into a refreshing, harmonious dish. Serve cold and enjoy.
My favorite ingredient has to be the lime juice because it cuts through the richness and brightens the whole dish. One summer, I brought this to a family BBQ and everyone asked for seconds. The jalapenos added just the right heat to balance the creamy sauce and fresh ingredients.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days. The flavors keep developing and the pasta remains pleasantly tender. Avoid freezing as the creamy sauce and veggies can separate and get watery when thawed.
Ingredient Swaps
Swap chicken for shredded rotisserie chicken to skip the cooking step Black beans can be replaced with pinto beans or chickpeas for a different texture For a vegetarian version omit the chicken and add extra beans or grilled veggies like bell peppers Use avocado instead of olives for a creamy, buttery note
Serving Ideas
Serve with a wedge of lime on the side for an extra burst of freshness Pair this pasta salad with grilled corn on the cob or roasted sweet potatoes for a more substantial meal Add a sprinkle of crumbled queso fresco or shredded cheddar for a cheesy twist
This zesty chicken enchilada pasta salad is a refreshing fusion dish perfect for warm weather gatherings.
Frequently Asked Recipe Questions
- → Can I use a different meat instead of chicken?
Yes, turkey breast or cooked shrimp can be excellent substitutes, complementing the zesty flavors while maintaining the dish’s balance.
- → How can I adjust the spice level?
Reduce or omit the jalapeno and adjust the amount of taco seasoning to suit milder tastes without losing the core flavor.
- → Is it necessary to chill the pasta salad?
Chilling melds the flavors and enhances the refreshing quality, but if short on time, serving it slightly cool still works well.
- → What pasta shape works best here?
Short pasta shapes like rotini, penne, or shells hold the sauce well and provide good texture for this dish.
- → Can I make this dish ahead of time?
Absolutely. Preparing it a few hours ahead intensifies flavor, making it an ideal dish for meal prep and entertaining.