If you’re craving a dish that perfectly blends the vibrant flavors of Mexican cuisine with the comforting heartiness of pasta, then you are going to fall head over heels for this Chicken Enchilada Mexican Pasta Salad Recipe. It is a colorful, creamy, and utterly delicious fusion salad that combines tender seasoned chicken with zesty enchilada sauce, fresh veggies, and a luscious tang of lime—all tossed with bowtie pasta to create a crowd-pleasing meal that feels like a fiesta in every bite. Whether you’re preparing a potluck dish or looking for an easy weeknight dinner, this recipe hits all the marks with flavor, texture, and ease.
Ingredients You’ll Need
This recipe uses simple but thoughtfully chosen ingredients, each bringing its own character and balance to the dish. You’ll get the perfect harmony of savory, spicy, and fresh elements that make this Chicken Enchilada Mexican Pasta Salad Recipe so irresistible.
- 16 ounces bowtie pasta: The perfect shape to hold all the flavors and create a delightful bite every time.
- 1 tablespoon olive oil: For cooking the chicken to juicy perfection while adding a subtle richness.
- 2 boneless skinless chicken breasts: The protein star, seasoned to bring that classic taco flavor.
- ½ ounce Taco Seasoning: Adds a warm and smoky spice that’s essential for authentic flavor.
- ¾ cup Red Enchilada Sauce: Creamy, tangy, and vibrant—this is what ties everything together.
- ½ cup sour cream: Adds luscious creaminess and a cool counterbalance to the spices; swap with Greek yogurt for a lighter twist.
- 1 tablespoon freshly squeezed lime juice: Brightens up the entire dish with a refreshing kick.
- 1 11 ounce can Mexican Corn, fully drained and rinsed: For a burst of sweetness and a bit of crunch.
- 1 15 ounce can black beans, fully drained and rinsed: Heartiness plus fiber, boosting the salad’s filling factor.
- ¼ cup freshly chopped cilantro: Brings an unmistakable fresh, herbal lift.
- ½ cup chopped red onion: Adds sharpness and vibrant color, balancing the creaminess.
- 1 cup Mexican blend cheese: Melts into the pasta salad for gooey, cheesy goodness (optional if you prefer a healthier version).
- Salt and pepper to taste: Essential seasoning to bring all the flavors into harmony.
- Optional add-ins – ¼ cup chopped jalapeños and 1 tablespoon hot sauce: Perfect if you love that extra spicy punch.
How to Make Chicken Enchilada Mexican Pasta Salad Recipe
Step 1: Cook the Pasta
Start by bringing 5-6 quarts of salted water to a boil. Adding salt ensures that the pasta is well-seasoned from the inside out. Toss in the bowtie pasta and cook for about 15 minutes until al dente—firm but tender, so it won’t get mushy when combined with the sauce.
Step 2: Prepare the Chicken
While the pasta is cooking, generously coat each chicken breast with taco seasoning. This simple step infuses every bite of chicken with bold Mexican-inspired spices. Then, heat olive oil in a nonstick skillet over medium-high heat. Cook the chicken breasts for 7-10 minutes per side, making sure they’re fully cooked by slicing to check for doneness. Once ready, slice into strips and set aside. Cooking the chicken in this seasoned way ensures it stays juicy, tender, and packed with flavor.
Step 3: Combine the Ingredients
Drain your pasta well and return it to a large mixing bowl. Now, the magic moment: stir in the red enchilada sauce, sour cream, lime juice, corn, black beans, cilantro, red onion, cheese, and salt and pepper. This combination creates a luscious, creamy base loaded with both tang and spice. Lastly, fold in those perfectly seasoned chicken strips, ensuring each piece is coated in the zesty sauce.
Step 4: Final Touches and Optional Heat
Top the salad with a generous dollop of sour cream and sprinkle fresh cilantro for that signature fresh finish. If you want to elevate the heat level, toss in chopped jalapeños or add a splash of hot sauce. This flexibility means you can confidently tailor the Chicken Enchilada Mexican Pasta Salad Recipe exactly to your personal taste buds!
How to Serve Chicken Enchilada Mexican Pasta Salad Recipe
Garnishes
Adding fresh garnishes is not just about looks—it enhances flavor and texture. A spoonful of sour cream sprinkled with chopped cilantro alongside some lime wedges turns this dish into a real showstopper. The contrast of creamy and bright toppings truly brings the salad alive.
Side Dishes
This pasta salad holds its own as a main meal but pairs beautifully with simple sides like crispy tortilla chips for crunch or a light green salad to add even more freshness. Consider serving it alongside grilled veggies or a classic Mexican rice for a fuller, festive plate.
Creative Ways to Present
For parties, serve the Chicken Enchilada Mexican Pasta Salad Recipe in a giant hollowed-out bell pepper or colorful tortilla bowls for an eye-catching presentation. You can also portion it into individual mason jars for easy grab-and-go lunches or potluck contributions.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator. This salad tends to get even tastier as the flavors meld, so packing it up is a win for next-day meals. It keeps well for up to 3 days, making it an excellent option for meal prep.
Freezing
Because of the sour cream and fresh ingredients, freezing is not recommended for this Chicken Enchilada Mexican Pasta Salad Recipe. The texture of the beans, vegetables, and creamy sauce can become compromised when thawed.
Reheating
If you prefer your pasta salad warm, gently reheat in a skillet or microwave until heated through, stirring occasionally. Add a little splash of water or additional sour cream to restore creaminess if needed. Alternatively, enjoy it chilled for a cool, refreshing experience.
FAQs
Can I use a different type of pasta?
Absolutely! While bowtie pasta is perfect for holding the sauce and mix-ins, you can swap it with rotini, penne, or fusilli depending on what you have on hand.
Is there a vegetarian version of this recipe?
Yes! Simply omit the chicken and add extra beans, corn, or even grilled veggies like bell peppers and zucchini to keep it hearty and satisfying.
How spicy is this Chicken Enchilada Mexican Pasta Salad Recipe?
By default, it has a mild to medium spice level thanks to the taco seasoning and enchilada sauce. You can customize the heat by adding jalapeños or hot sauce as desired.
Can I make this recipe healthier?
Definitely! Substituting Greek yogurt for sour cream and leaving out the cheese cuts down on fat without sacrificing the creamy texture. Also, you can use whole wheat or gluten-free pasta to suit dietary needs.
How long does it take to prepare this dish?
This recipe is wonderfully quick, with about 10 minutes of prep and 20 minutes of cooking, so you’ll have a flavorful meal on the table in just about 30 minutes.
Final Thoughts
This Chicken Enchilada Mexican Pasta Salad Recipe is truly a gem that brings together all the best flavors and textures you could wish for in a Mexican-inspired dish. Whether you’re serving family, hosting friends, or packing lunches, it’s a vibrant, satisfying dish that’s as easy to make as it is to enjoy. Give it a try—you just might find your new go-to recipe for every occasion.
Print
Chicken Enchilada Mexican Pasta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
- Diet: Halal
Description
This Chicken Enchilada Mexican Pasta Salad is a vibrant and flavorful dish that combines tender seasoned chicken, bowtie pasta, and classic Mexican ingredients like enchilada sauce, black beans, and corn. Perfect served cold or hot, it’s a versatile recipe that’s great for gatherings or a hearty family meal, with options to make it healthier or spicier according to your taste.
Ingredients
Pasta and Chicken
- 16 ounces bowtie pasta
- 1 tablespoon olive oil
- 2 boneless skinless chicken breasts
- ½ ounce Taco Seasoning
Dressing and Mix-ins
- ¾ cup Red Enchilada Sauce
- ½ cup sour cream (or Greek yogurt to make healthier)
- 1 tablespoon freshly squeezed lime juice
- 1 11 ounce can Mexican Corn, fully drained and rinsed
- 1 15 ounce can black beans, fully drained and rinsed
- ¼ cup freshly chopped cilantro
- ½ cup chopped red onion
- 1 cup Mexican blend cheese (optional for healthier version)
- Salt and pepper to taste
- Optional add-ins: ¼ cup chopped jalapeños, 1 tablespoon hot sauce
- More sour cream and cilantro for garnish
Instructions
- Boil Pasta: Bring a pot of 5-6 quarts salted water to a boil and add the bowtie pasta. Cook for about 15 minutes or until al dente.
- Season Chicken: While pasta cooks, liberally coat both sides of each chicken breast with taco seasoning to ensure full flavor absorption.
- Cook Chicken: Heat olive oil in a nonstick skillet over medium-high heat. Add the seasoned chicken breasts and cook for 7-10 minutes on each side, checking for doneness by cutting into the thickest part.
- Slice Chicken: Once cooked through, remove chicken from skillet, slice into strips, and set aside.
- Drain Pasta: Drain the cooked pasta using a colander and transfer to a large mixing bowl.
- Combine Ingredients: Add the red enchilada sauce, sour cream, lime juice, corn, black beans, cilantro, red onion, Mexican blend cheese, salt, and pepper into the pasta bowl. Stir well to combine all ingredients evenly.
- Add Chicken: Fold in the sliced chicken strips gently to distribute them throughout the salad.
- Garnish and Serve: Top with additional sour cream and cilantro as desired. Serve this salad either cold or warm according to your preference.
- Customize: For extra heat, mix in optional chopped jalapeños and hot sauce. To make it healthier, substitute Greek yogurt for sour cream and omit cheese.
Notes
- Bowtie pasta cooks in approximately 15 minutes until al dente for perfect texture.
- Ensure chicken is fully cooked by cutting into thickest part before slicing.
- This dish can be served hot or cold, making it a versatile recipe for any season.
- Optional spicy add-ins include jalapeños and hot sauce for those who enjoy heat.
- Greek yogurt substitution lowers fat content and adds a healthier twist without sacrificing creaminess.
- Drain and rinse beans and corn well to prevent excess moisture in the salad.
- Fresh lime juice enhances the tangy flavor of the dressing and balances the richness of the sour cream and enchilada sauce.
