Chicken Enchilada Mexican Pasta Salad Recipe

Cooking Directions

• STEP 1.Cook the pasta according to package instructions until al dente. Drain and set aside.
• STEP 2.In a large bowl, combine the cooked pasta, shredded chicken, black beans, corn, tomatoes, and cilantro.
• STEP 3.In a separate bowl, whisk together the enchilada sauce, sour cream, lime juice, cumin, and chili powder.
• STEP 4.Pour the sauce over the pasta mixture and toss until well coated.
• STEP 5.Cover and refrigerate for at least 1 hour to allow the flavors to meld together.
• STEP 6.Serve chilled and garnish with additional cilantro, if desired.

Cooking Tips

• You can use rotisserie chicken or leftover cooked chicken for this recipe.
• Feel free to add diced avocado or sliced black olives for extra flavor and texture.
• If you prefer a spicier salad, add some diced jalapenos or a pinch of cayenne pepper to the sauce.

Storage and Serving

• This pasta salad can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve it chilled as a main course or as a side dish with grilled meats or tacos.
• It's a great dish to bring to potlucks or picnics.