Zesty Chicken Enchilada Pasta Salad: A Flavor-Packed Recipe You’ll Love
This dish reminds me of summer potlucks with my mom—always bringing something that turned heads and had everyone asking for seconds. This recipe is packed with bold flavors, tender chicken, and a little kick of spice to wake up your taste buds. It’s perfect for family gatherings or a quick weekday meal. Try it out—you might just create a new favorite memory around the table!
- Prep Time: 15 minutes
- Cook Time: 10minutes
- Total Time: 25 min (if chicken and pasta are prepped)
Ingredients
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2 cups cooked rotini or fusilli pasta
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2 cups cooked, shredded chicken breast
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1 cup canned corn, drained
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1 cup black beans, rinsed and drained
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1 red bell pepper, diced
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1/2 red onion, finely chopped
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1/2 cup shredded cheddar cheese
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1/4 cup chopped fresh cilantro
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1/2 cup enchilada sauce (mild or spicy)
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1/4 cup sour cream or Greek yogurt
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Juice of 1 lime
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Salt & pepper to taste
Instructions
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In a large bowl, mix the cooked pasta, chicken, corn, beans, bell pepper, onion, cheese, and cilantro.
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In a separate small bowl, whisk together enchilada sauce, sour cream, and lime juice until smooth.
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Pour the dressing over the salad mixture and toss everything gently to coat.
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Season with salt and pepper.
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Chill in the fridge for at least 30 minutes before serving for best flavor!
Notes
Add sliced avocado or crushed tortilla chips on top just before serving for extra texture and flavor.
Nutrition
- Calories: 320 kcal per serving
- Fat: 14g
- Carbohydrates: 28g
- Protein: 22g