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This zesty chicken enchilada pasta salad combines the vibrant flavors of Mexican enchiladas with the convenience of a hearty pasta dish. Perfect for potlucks, meal prep, or a satisfying summer dinner when you crave something bold yet refreshing.
I first created this recipe when searching for a unique dish to bring to a neighborhood cookout. The bowl returned completely empty with several requests for the recipe. Now it has become my signature potluck contribution during summer gatherings.
Ingredients
- Chicken breasts: provides lean protein and takes on the taco seasoning beautifully
- Taco seasoning: infuses the chicken with authentic Mexican flavor without measuring multiple spices
- Olive oil: helps achieve that perfect golden sear on the chicken
- Red enchilada sauce: brings that classic enchilada flavor and vibrant color to the dressing
- Sour cream: adds creaminess and balances the heat from the enchilada sauce
- Lime juice: brightens all the flavors and cuts through the richness
- Pasta: choose medium shapes like rotini or bow ties that capture the sauce in their crevices
- Black beans: add protein fiber and that authentic Southwestern feel
- Yellow corn: provides sweet pops of flavor and color contrast
- Red onion: adds sharpness and crunch essential for texture balance
- Jalapeño: brings customizable heat remove seeds for milder flavor
- Black olives: optional but add briny depth that complements the other flavors
- Fresh cilantro: not just a garnish but provides that distinctive herbal note that ties everything together
How To Make Zesty Chicken Enchilada Pasta Salad
- Prepare the chicken:
- Season chicken breasts thoroughly with taco seasoning making sure to coat all sides. This step is crucial for flavor development as the seasoning creates a flavorful crust when seared. Pat the chicken dry first so the seasoning adheres properly.
- Sear the chicken:
- Heat olive oil in a large nonstick skillet over medium high heat until it shimmers but doesn't smoke. Add the seasoned chicken breasts and cook undisturbed for 5 to 7 minutes per side. This patience allows a proper crust to form. Cook until the internal temperature reaches 165°F for food safety. Allow to rest before cutting to retain juices.
- Make the dressing:
- In a large bowl whisk together the enchilada sauce sour cream and fresh lime juice until completely smooth. This creates the creamy zesty sauce that will coat every piece of pasta. The combination creates the perfect balance between tangy spicy and creamy.
- Combine all ingredients:
- Add the cooked pasta chopped chicken black beans corn red onion jalapeño and olives if using to the bowl with the dressing. Fold everything together gently but thoroughly ensuring each component gets coated with the flavorful sauce.
- Rest and serve:
- Sprinkle freshly chopped cilantro over the top and refrigerate for at least one hour. This resting time allows the flavors to meld together and the pasta to absorb some of the sauce. Serve cold as a refreshing main dish or side.
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The enchilada sauce is truly the star of this recipe. I discovered the perfect balance between sauce and sour cream after several attempts. Too much sauce overwhelms the pasta while too little leaves it bland. This ratio creates that perfect enchilada flavor without drowning the other ingredients.
Make Ahead and Storage
This pasta salad actually improves with time in the refrigerator. The flavors meld together beautifully as it sits making it perfect for meal prep. Store in an airtight container in the refrigerator for up to 4 days. The pasta will absorb some of the sauce overnight so if serving the next day consider reserving a small portion of the dressing to refresh it before serving.
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Easy Variations
Turn up the heat by adding a diced chipotle pepper in adobo sauce to the dressing. For a milder version substitute bell peppers for the jalapeño. Make it vegetarian by omitting the chicken and doubling the beans or adding roasted vegetables like zucchini. For a creamier version add diced avocado just before serving. The versatility of this recipe allows for endless customization.
Serving Suggestions
This pasta salad stands perfectly on its own as a complete meal but also pairs wonderfully with grilled corn on the cob or a simple green salad. For a festive touch serve with tortilla chips around the edge of the platter for scooping. When serving as a side dish it complements grilled meats beautifully especially carne asada or simple grilled chicken.
The Enchilada Pasta Connection
This fusion dish celebrates the best of two culinary worlds. Traditional enchiladas originated in Mexico where corn tortillas were dipped in chile sauce and filled with various ingredients. This pasta salad maintains those vibrant flavors while transforming them into a convenient cold dish perfect for modern gatherings. The combination might seem unusual but the flavor profile works beautifully.
Frequently Asked Questions
- → Can I use a different type of pasta for this dish?
Yes, you can substitute any pasta type you prefer, such as penne, fusilli, or bow ties. Choose a sturdy pasta that holds sauce well.
- → How do I know when the chicken is fully cooked?
The chicken is safe to eat when the internal temperature reaches 165°F. Use a meat thermometer for the most accurate result.
- → Can I make this dish ahead of time?
Absolutely! Prepare the dish a day in advance, refrigerate it, and serve chilled. It allows the flavors to meld beautifully.
- → What can I use as a substitute for sour cream?
You can use plain Greek yogurt, Mexican crema, or even a dairy-free alternative if needed for a similar creamy texture.
- → How can I adjust the spice level in this dish?
To reduce spiciness, omit the jalapeño or use mild enchilada sauce. For more heat, add extra diced jalapeños or a pinch of chili flakes.
- → Can I add other ingredients to this dish?
Yes! Feel free to include diced avocado, shredded cheese, or roasted peppers for added flavor and texture.