School is back in and so it’s back to whipping up some quick and easy lunches ahead of time as well as dinners. This is great fresh or cold. I used thin slices of chicken to bring the dish together quickly, plus you get more seasoning coverage. Overall super easy to adjust what you do and don’t like in it and it makes enough for leftovers.
Zesty Chicken Enchilada Pasta Salad
(Adapted from Your Cup of Cupcake)
1 lb chicken breasts
2 tbsp taco seasoning
2 tbsp cooking oil we use olive oil
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
Remove chicken from packaging, pat dry, and coat with taco seasoning.
In a large non-stick skillet, heat oil over medium-high heat. Once the oil is shimmering add the chicken and cook for 5-7 on each side or until the internal temperature reaches 165 degrees.
Remove the chicken from the pan, let cool for 10 minutes, then chop into 1/2 inch cubes.
In a large bowl add the enchilada sauce, sour cream and lime juice. Whisk together until smooth.
Add the chicken, pasta, beans, corn, red onion, jalapeno, and olives (optional) to the bowl with the sauce and stir until the pasta is evenly coated.
Top with cilantro, refrigerate for an hour until the pasta is cold. Serve.
