Pin it
This colorful Mexican-inspired Pasta Blend mixes the tasty kick of enchiladas with the ease of a chilled pasta dish. It's just right for gatherings, weekly meal planning, or a cool dinner when it's hot outside – you'll get all the yummy enchilada taste without needing to roll or bake anything!
I came up with this mix when I needed something for a block party that wouldn't go bad in hot weather. My friends went crazy for these pasta and enchilada flavors together, and now they always ask me to bring it whenever we hang out.
What You Need
- Chicken breasts: gives you plenty of protein and really picks up the taco spices
- Taco seasoning: adds that Mexican food feel without messing with lots of different spices
- Olive oil: gets your chicken nicely browned and spreads the flavor around
- Red enchilada sauce: makes our dressing base with its deep smoky taste
- Sour cream: brings a smooth texture and cools down the spicy sauce
- Lime juice: wakes up all the flavors and balances the richness
- Pasta: go for shapes that hold sauce well like twists or butterflies
- Black beans: adds more protein and substance
- Yellow corn: brings little bursts of sweetness and nice color
- Red onion: gives a nice tang that gets milder as it sits in the mix
- Jalapeño: adds heat you can adjust; pick ones that feel firm with no wrinkles
- Black olives: offer a salty contrast to the creamy sauce
- Fresh cilantro: finishes everything off with its fresh lemony herb flavor
Putting Together Your Tasty Mexican Pasta Blend
- Get the chicken ready:
- Take your chicken out and wipe it completely dry with paper towels. This helps the spices stick better and makes for nicer browning. Cover all sides with plenty of taco seasoning, pushing it into the meat.
- Get the chicken cooked:
- Warm up the olive oil in a big non-stick pan on medium-high until it shimmers but isn't smoking. Put your seasoned chicken in without crowding and let it sit untouched for 5-7 minutes until it forms a golden crust. Flip it over and cook until it hits 165°F inside. You'll end up with beautifully crusted chicken.
- Finish the chicken:
- Take the chicken off the heat and let it sit for 10 minutes. This waiting time lets all the juices spread back through the meat so it stays flavorful and juicy. After that, cut it into small half-inch chunks.
- Mix up the sauce:
- In a big bowl, stir together the enchilada sauce, sour cream, and fresh lime juice. Mix it all up until it's smooth and the same color throughout. This makes a creamy, tangy sauce that will coat everything nicely.
- Throw it all together:
- Add your chicken chunks, cooked pasta, drained beans, corn, chopped red onion, chopped jalapeño, and olives if you want them to the bowl with your sauce. Gently mix everything until it's all coated with the creamy enchilada sauce.
- Cool it down:
- Toss the chopped cilantro on top. Cover your bowl and stick it in the fridge for at least an hour so all the flavors can mix together and the pasta soaks up some sauce. This cooling time really makes the flavors pop.
Pin it
The enchilada sauce really makes this dish special. I found out that using the good stuff makes a huge difference in how it all tastes. My family loves when I bring this to our yard parties where everyone notices the bright colors before they even try a bite.
Switch Things Up
You can easily change this dish based on what you like or what's in your kitchen. Want it veggie-friendly? Just skip the chicken and use twice the beans for protein. Not into black beans? Try pinto or kidney beans instead.
You can make it as mild or spicy as you want. For less heat, take out the jalapeño seeds and white parts or just leave it out completely. If you love spicy food, add some hot sauce to the dressing or mix in some diced poblano peppers for interesting heat.
Pin it
Keeping It Fresh
This pasta mix stays good in a sealed container in the fridge for up to 4 days. It actually gets tastier after a day or two as the flavors blend together. If it seems too dry after being stored, just stir in a bit more enchilada sauce or a splash of olive oil to freshen it up.
When it's time to eat, I like to put out extra toppings like more cheese, sliced avocado, or broken tortilla chips so everyone can make their portion just how they like it. This makes it fun and lets people adjust to their own taste.
For a full meal, serve it with grilled corn or a simple green salad with lime dressing. The light, fresh sides work really well with the rich, creamy pasta mix.
Frequently Asked Questions
- → How can I keep the chicken moist?
Cook on medium-high heat until the chicken's center reaches 165°F, then let it sit for about 10 minutes before slicing so it stays juicy.
- → What other pasta shapes can I try?
Feel free to swap in other pasta types like rotini, farfalle, or penne to mix things up.
- → Is this plate good to prep ahead?
Yes! It gets even tastier after sitting in the fridge, giving all the flavors time to come together nicely.
- → What can I use if I don't have sour cream?
Go with Greek yogurt for tang, or grab a dairy-free substitute to keep it simple.
- → Does this dish have a kick?
The heat depends on how much jalapeño or seasoning you include. Adjust it to your liking!