Zesty Chicken Enchilada Pasta Salad

Zesty Chicken Enchilada Pasta Salad

from yourcupofcake.com
1 servings

The perfect summer pasta recipe! This Zesty Chicken Enchilada Pasta Salad is perfect fo lunch or dinner and your entire family will be begging for more!

Ingredients

  • 1 lb chicken breasts
  • 2 tbsp taco seasoning
  • 2 tbsp cooking oil (we use olive oil)
  • 2/3 cup red enchilada sauce
  • 1/3 cup sour cream
  • 1/2 lime (juiced)
  • 1 16 oz package pasta (cooked)
  • 1 can black beans (drained and rinsed)
  • 1 can yellow corn (drained)
  • 1/2 cup red onion (diced)
  • 1 jalapeno (finely chopped)
  • 1 can chopped olives (optional)
  • 1/4 cup chopped cilantro (to garnish)

Directions

  1. 1

    Remove chicken from packaging, pat dry, and coat with taco seasoning.

  2. 2

    In a large non-stick skillet, heat oil over medium-high heat. Once the oil is shimmering add the chicken and cook for 5-7 on each side or until the internal temperature reaches 165 degrees. 

  3. 3

    Remove the chicken from the pan, let cool for 10 minutes, then chop into 1/2 inch cubes.

  4. 4

    In a large bowl add the enchilada sauce, sour cream and lime juice. Whisk together until smooth.

  5. 5

    Add the chicken, pasta, beans, corn, red onion, jalapeno, and olives (optional) to the bowl with the sauce and stir until the pasta is evenly coated.

  6. 6

    Top with cilantro, refrigerate for an hour until the pasta is cold. Serve.