This fun and fresh chicken enchilada pasta salad is packed with flavor! It combines zesty chicken, colorful veggies, and pasta, all tossed in a tasty dressing.
Add a little crunch with tortilla chips on top—who doesn’t love a good crunch? I enjoy making this for picnics and parties; it’s always a hit!
Key Ingredients & Substitutions
Rotini Pasta: The twisty shape of rotini helps hold the dressing. You can swap it for any pasta you have on hand, like fusilli or farfalle. Whole grain or gluten-free options are also available!
Chicken: Boneless, skinless chicken breasts are easy to cook and can be substitued with thighs for more flavor. If you’re short on time, shredded rotisserie chicken works perfectly!
Spices: Chili powder and cumin bring a lot of flavor. If you want it milder, reduce the chili powder, or add a sprinkle of smoked paprika for smokiness instead of heat.
Black Beans: If you’re not a fan of black beans, kidney beans or pinto beans can also work. For a fun twist, try adding chopped avocados for creaminess!
Jalapeños: Adjust the heat by using fewer jalapeños or opting for bell peppers if you want a milder taste.
How Do I Cook the Chicken Perfectly?
Cooking chicken can be tricky, but it’s simple once you know the steps. Start by seasoning your chicken well to boost flavor. Here’s how:
- Heat 1-2 tablespoons of olive oil in a skillet over medium heat.
- Add the seasoned chicken cubes, spreading them out so they cook evenly.
- Let them cook for about 5-7 minutes. Check for browning and avoid stirring too often to get a nice sear.
- Make sure the chicken reaches an internal temperature of 165°F (75°C). Let it rest for a few minutes before adding it to the salad.
This technique ensures juicy chicken without being overcooked. Always remember to let it cool before mixing it into your salad!
Easy Zesty Chicken Enchilada Pasta Salad
Ingredients You’ll Need:
Pasta and Chicken:
- 12 oz rotini pasta
- 1 lb boneless, skinless chicken breasts, cubed
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp garlic powder
- ½ tsp paprika
- Salt and pepper, to taste
Vegetables and Beans:
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- ½ cup red onion, diced
- 1-2 jalapeños, sliced (seeds removed for less heat)
- ½ cup fresh cilantro, chopped
Dressing:
- 1 lime, juiced
- 1 cup enchilada sauce
- ½ cup sour cream or Greek yogurt
- 1-2 tbsp olive oil
Optional:
- Crushed tortilla chips for topping
How Much Time Will You Need?
This delicious salad will take about 30 minutes to prepare, plus an additional 30 minutes chill time in the refrigerator. It’s quick to make and even better when the flavors blend together after chilling!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by cooking the rotini pasta in a large pot of salted boiling water according to package instructions. Aim for al dente, which usually takes around 8-10 minutes. Once cooked, drain the pasta in a colander and rinse it under cold water to stop the cooking process. Set it aside.
2. Season and Cook the Chicken:
In a mixing bowl, season the cubed chicken with chili powder, cumin, garlic powder, paprika, salt, and pepper. In a skillet, heat olive oil over medium heat, then add the seasoned chicken. Cook it for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the skillet from heat and let the chicken cool slightly.
3. Combine the Ingredients:
In a large mixing bowl, combine the cooled pasta, cooked chicken, black beans, corn, diced red onion, jalapeño slices, and half of the chopped cilantro. Give it a gentle stir to mix everything together.
4. Make the Dressing:
In a smaller bowl, whisk together the enchilada sauce, sour cream (or Greek yogurt), and lime juice until smooth. Then, pour this dressing over the pasta mixture and toss everything gently until it’s well-coated.
5. Chill and Serve:
Garnish the salad with the remaining cilantro and cover it with plastic wrap or a lid. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld together. When ready to serve, you can optionally sprinkle crushed tortilla chips on top for added crunch. Serve with lime wedges for an extra zesty kick!
Enjoy your refreshing and flavorful Easy Zesty Chicken Enchilada Pasta Salad!
FAQ for Easy Zesty Chicken Enchilada Pasta Salad
Can I Use Different Types of Pasta?
Absolutely! While rotini is a great choice for its shape, you can substitute it with any pasta you prefer, such as penne, farfalle, or gluten-free pasta. Just be sure to adjust the cooking time according to the pasta you choose!
How Do I Store Leftover Pasta Salad?
Store any leftover pasta salad in an airtight container in the refrigerator for up to 3 days. To keep it fresh, it’s best to add crushed tortilla chips just before serving, as they’ll get soggy over time.
What Can I Substitute for Chicken?
If you’re looking for a vegetarian option, try using black beans, chickpeas, or grilled vegetables instead of chicken. For a quick option, shredded rotisserie chicken works well as a time-saver!
Can I Make This Pasta Salad in Advance?
Yes! This pasta salad is perfect for making ahead of time. Prepare everything, toss it with the dressing, and refrigerate it for at least 30 minutes before serving. You can make it a day ahead and let the flavors develop even more!
