Enchilada Pasta Salad


Chicken Enchilada Food Salad is bursting with form, caretaker simplified, and reliable to delight! Act it as voluptuary or firm as you'd equal, you can't go unjustness!

I reason strongly that every soul should individual one human pasta salad recipe in their repertoire. One they can wreak to every bbq and be Legendary FOR! My someone Allyson has one that I've proved to get the instruction out of her for years&and she retributive won't budge. I don't criticize her, it's that beatific! So since I'm fending for myself and disagreeable to form a analyze for myself in the BBQ sidelong saucer reality, this Yellow Enchilada Pasta Salad is meet the object. Excitable and undemanding to confound or chessman of any party with this awful food salad, trust me!


  • 16 ounces bowtie pasta
  • 1 tablespoon olive oil
  • 2 boneless skinless chicken breasts
  • ½ ounce Old El Paso Taco Seasoning
  • ¾ cup Old El Paso Red Enchilada Sauce
  • ½ cup sour cream***
  • 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
  • salt and pepper to taste
  • optional add-ins: 1/4 cup chopped jalapeƱos 1 tablespoon hot sauce
  • More sour cream and cilantro for garnish
  • ***to make this healthier sub Greek yogurt for the sour cream and leave out the cheese!


  1. Bring a pot of 5-6 quarts salted water to a boil.
  2. Add in the pasta and cook for 15 minutes, or until pasta is al dente.
  3. Meanwhile, coat each chicken breast with the taco seasoning, liberally on each side.
  4. Add the olive oil to a nonstick skillet and heat over medium/high heat. Add in the chicken and cook for 7-10 minutes on each side, depending on thickness, until chicken is cooked through. Cut with a knife to make sure the chicken is fully cooked. When cooked, cut into strips and set aside.
  5. When pasta is cooked, drain in a colander and place in a large bowl.
  6. Mix in the remaining ingredients: enchilada sauce, sour cream, lime juice, corns, bean, cilantro, onion, cheese, and salt and pepper to taste. Lastly stir in the chicken.
  7. Top with more sour cream and cilantro.
  8. Serve cold or hot, enjoy!

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