Zesty Chicken Enchilada Pasta (Printable Version)
Chilled chicken pasta tossed with enchilada sauce, beans, corn, and tangy lime—a refreshing, satisfying dish.
# Ingredients Required:
→ Proteins
01 -
450 g chicken breasts
→ Seasonings and Sauces
02 -
30 ml taco seasoning
03 -
160 ml red enchilada sauce
04 -
80 ml sour cream
05 -
15 ml lime juice (from 1/2 lime)
06 -
30 ml olive oil
→ Pasta and Grains
07 -
450 g dry pasta (cooked)
→ Vegetables and Legumes
08 -
1 can black beans (about 425 g, drained and rinsed)
09 -
1 can yellow corn (about 425 g, drained)
10 -
120 ml red onion, diced
11 -
1 jalapeno, finely chopped
12 -
1 can chopped olives (optional)
→ Herbs
13 -
60 ml chopped fresh cilantro (to garnish)
# Guide to Cooking:
01 -
Pat the chicken breasts dry and coat thoroughly with taco seasoning.
02 -
Heat olive oil in a large non-stick skillet over medium-high heat until shimmering. Cook chicken breasts for 5 to 7 minutes on each side until internal temperature reaches 74°C.
03 -
Remove chicken from skillet, let rest for 10 minutes, then cut into 1.25 cm cubes.
04 -
In a large mixing bowl, whisk together enchilada sauce, sour cream, and lime juice until smooth.
05 -
Add chopped chicken, cooked pasta, black beans, corn, diced red onion, jalapeno, and olives (if using) into the bowl with the dressing. Toss until evenly coated.
06 -
Garnish with chopped cilantro, refrigerate for at least 60 minutes until cold, then serve.
# Extra Suggestions:
01 -
Adjust taco seasoning according to personal spice tolerance.
02 -
For a lighter alternative, substitute sour cream with Greek yogurt.
03 -
Chilling the salad beforehand enhances flavor integration.