The Zesty Chicken Enchilada Pasta Salad That’ll Change Your Life (No Joke)

Okay, real talk—who doesn’t love a dish that’s zesty, filling, and super easy to whip up? I mean, sometimes I just wanna throw a bunch of flavors in a bowl and call it dinner, right? 😅

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Alright, so let’s do this grocery store run together, yeah? First up, you need 1 pound of chicken breasts. Seriously, don’t think about getting anything else. Then, taco seasoning—2 tablespoons of it. I always grab a couple of those little packets because they’re my go-to for everything!

Next, a splash of olive oil (or whatever oil you’ve got chillin’ in your pantry). Then you’ll need some red enchilada sauce—oh my gosh, it’s the star of the show! You’re looking at 2/3 cup. And don’t forget the sour cream! Just a bit—1/3 cup.

Now, find a lime! You only need half, just juice it. Grab a 16 oz package of pasta (whatever shape you fancy), 1 can of black beans (drained and rinsed because nobody wants bean juice, ew), 1 can of yellow corn, and some diced red onion.

A jalapeño is a must if you’re feeling spicy, plus a can of chopped olives if that’s your jam (totally optional, but I’m here for it). And of course, some cilantro to sprinkle on top! 🌱

So Here’s Why I Make This Constantly

Okay, listen—I discovered this recipe on one of those busy weeknights when nothing was defrosted and I was too tired to even think. I had chicken, pasta, and a bunch of random stuff in my pantry. I literally threw everything in a bowl, crossed my fingers, and hoped for a miracle.

And OMG, it was like fireworks exploded in my mouth! 🎉 The tanginess from the enchilada sauce mixed with the creaminess of the sour cream? Pure magic! Plus, it’s one of those meals that makes awesome leftovers. I’ve literally eaten it for lunch for three days straight (no shame, friends).

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

(Another beautiful shot because we can’t get enough!)

The One Trick That Changes Everything

Alright, listen up! The key to making this dish next-level? Letting the salad chill in the fridge for at least an hour (or more, if you can wait). It’s like all those flavors just meld together and have a party. Trust me, the waiting game is sooo worth it!

Don’t Mess This Up (My Top Tips)

– Don’t skimp on the taco seasoning! Seriously, it’s what gives this whole dish its oomph.
– Check that chicken with a thermometer, okay? It should be 165 degrees. You don’t wanna serve undercooked chicken—yikes!
– When you’re chopping the jalapeño, wear gloves—I learned the hard way that the oils can linger on your hands. 😳

How to Keep Them From Disappearing (Or, How to Store Them)

So, if you happen to have leftovers (which, like, good luck with that!), just pop them in an airtight container and store in the fridge. It should keep for 3-4 days. Just make sure you give it a good stir before serving again—everything likes to settle, you know?

If You Liked This, You’ll Probably Like These Too

If you’re diggin’ this vibe, you’ll probably love my Spicy Shrimp Tacos and that BBQ Chicken Quinoa Bowl. Seriously, they’re all about quick, flavor-packed meals that’ll impress anyone.

So, what do you think? Is this gonna be your new go-to? Or do you have a killer recipe I need to try? Hit me up! 🍽️❤️

Zesty Chicken Enchilada Pasta Salad

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Zesty Chicken Enchilada Pasta Salad combines bold flavors with a refreshing twist, making it the perfect dish for summer gatherings or weeknight dinners. This vibrant pasta salad features tender chicken seasoned with taco spices, tossed with colorful vegetables and a creamy enchilada sauce. Every bite is a delicious fusion of textures and tastes that will leave your guests asking for more. Quick to prepare and easy to customize, this recipe is sure to become a family favorite!

Author: XXXXX
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: Serves 6
Category: Main
Method: Skillet
Cuisine: Mexican

Ingredients

Scale

1 lb chicken breasts
2 tbsp taco seasoning
2 tbsp olive oil
2/3 cup red enchilada sauce
1/3 cup sour cream
Juice of 1/2 lime
16 oz cooked pasta
1 can black beans (drained and rinsed)
1 can yellow corn (drained)
1/2 cup diced red onion
1 jalapeno (finely chopped)
Optional: 1 can chopped olives
1/4 cup chopped cilantro (for garnish)

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Instructions

Pat chicken dry and coat with taco seasoning.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes on each side until the internal temperature reaches 165°F. Remove from skillet, let cool for 10 minutes, then chop into cubes.
In a large bowl, mix enchilada sauce, sour cream, and lime juice until smooth.
Stir in chicken, pasta, black beans, corn, red onion, jalapeno, and olives (if using) until well combined.
Top with cilantro, refrigerate for an hour to chill before serving.