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Zesty Chicken Enchilada Pasta Salad


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  • Author: Jennifer
  • Total Time: 35 minutes
  • Yield: Serves 6

Description

Zesty Chicken Enchilada Pasta Salad is a vibrant, flavorful dish that beautifully marries the boldness of enchiladas with a refreshing pasta salad. Featuring colorful rotini, tender chicken, sweet corn, black beans, and a zesty dressing, this salad is perfect for potlucks, barbecues, or a quick weeknight dinner. Easy to prepare and fully customizable, it’s destined to become a crowd favorite at any gathering.


Ingredients

Scale
  • 8 oz rotini pasta
  • 2 cups boneless skinless chicken breasts (about 34 breasts)
  • 1 cup enchilada sauce
  • 1 cup corn (fresh or frozen)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup diced tomatoes (fresh or canned)
  • ½ cup thinly sliced red onion
  • ¼ cup chopped cilantro (optional)

Instructions

  1. 1. Cook the pasta: Boil salted water in a large pot, add rotini and cook until al dente (8-10 minutes). Drain and let cool.
  2. 2. Prepare the chicken: Season chicken breasts with salt and pepper. Heat oil in a skillet over medium heat and cook chicken for 6-7 minutes on each side until golden brown. Slice into strips.
  3. 3. Mix the dressing: In a bowl, combine enchilada sauce with lime juice to taste.
  4. 4. Combine ingredients: In a large mixing bowl, toss together cooled pasta, corn, black beans, diced tomatoes, red onion, and cilantro.
  5. 5. Add chicken & sauce: Stir in sliced chicken and dressing until well-coated.
  6. 6. Serve & enjoy: Transfer to serving plates or chill for an hour before serving.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main
  • Method: Boiling/Sautéing
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 cup (245g)
  • Calories: 350
  • Sugar: 4g
  • Sodium: 780mg
  • Fat: 9g
  • Saturated Fat: 2g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 9g
  • Protein: 22g
  • Cholesterol: 60mg