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
Scale
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.
