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Zesty Chicken Enchilada Pasta Salad

Zesty Chicken Enchilada Pasta Salad in a large white bowl topped with cheddar cheese, fresh cilantro, and crushed tortilla chips

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This Zesty Chicken Enchilada Pasta Salad combines bold enchilada flavors with creamy dressing, seasoned chicken, black beans, and corn. A perfect make-ahead dish for potlucks, meal prep, and easy weeknight dinners.

Ingredients

Scale
  • 8 oz rotini or penne pasta
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken recommended)
  • 1/2 cup red enchilada sauce
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 cup red onion, finely diced
  • 1/2 cup black beans, rinsed and drained
  • 1/2 cup corn, frozen (thawed) or canned (drained)
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup sharp cheddar cheese, shredded
  • Salt and pepper to taste

Instructions

  1. Cook pasta according to package directions until al dente. Drain and rinse with cold water. Allow pasta to cool completely before mixing.
  2. In a large bowl, whisk together enchilada sauce, mayonnaise, sour cream, chili powder, cumin, and garlic powder until smooth. Taste and adjust seasoning.
  3. Add cooled pasta, shredded chicken, red onion, black beans, corn, and cilantro to the dressing bowl.
  4. Fold everything together gently with a spatula until all ingredients are evenly coated with the dressing. If the salad looks dry, stir in one extra tablespoon of mayo and a splash of enchilada sauce.
  5. Fold in the shredded cheddar cheese and season with salt and pepper to taste.
  6. Cover and refrigerate for at least 1 hour to allow flavors to fully develop.
  7. Stir before serving. Add garnishes including cilantro, cheddar, diced tomatoes, black olives, and crushed tortilla chips immediately before serving.

Notes

  • Rotisserie chicken saves prep time and adds excellent built-in flavor to this recipe.
  • Pasta must be fully cooled before mixing to keep the dressing thick and creamy.
  • If salad thickens after refrigerating overnight, stir in a spoonful of mayo and a splash of enchilada sauce to refresh it.
  • Hold back fresh cilantro and tortilla chip garnishes until right before serving for best texture and appearance.
  • Green enchilada sauce can be substituted for a milder, slightly tangier flavor.

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