Description
This Zesty Chicken Enchilada Pasta Salad is a delightful fusion of flavors, combining the essence of enchiladas with the convenience of a pasta salad.
Ingredients
Units
Scale
For the Chicken:
- 1 lb chicken breasts
- 2 tbsp taco seasoning
- 2 tbsp cooking oil (olive oil recommended)
For the Salad:
- 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
Instructions
- Prepare the Chicken: Coat chicken with taco seasoning. Cook in a skillet until internal temperature reaches 165°F. Chop into cubes after cooling.
- Prepare the Salad: In a large bowl, combine enchilada sauce, sour cream, and lime juice. Add chicken, pasta, beans, corn, onion, jalapeno, and olives. Mix well.
- Chill and Serve: Refrigerate salad for an hour. Garnish with cilantro before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 60mg
