Chicken Enchilada Pasta (Print Version)
# Ingredients:
→ Core Ingredients
01 -
1/4 cup cilantro, chopped (optional garnish)
02 -
1 jalapeno, minced
03 -
1 can yellow corn, drained
04 -
1 can chopped olives (optional)
05 -
1 16 oz package of pasta, already cooked
06 -
1/2 lime, squeezed for juice
07 -
1 lb chicken breasts
08 -
1 can black beans, rinsed well
09 -
1/3 cup sour cream
10 -
1/2 cup red onion, diced small
11 -
2 tbsp taco seasoning mix
12 -
2 tbsp olive oil
13 -
2/3 cup red enchilada sauce
# Instructions:
01 -
Dry the chicken with paper towels after unpacking it. Rub taco seasoning liberally over the surface.
02 -
Heat olive oil in a big, non-stick pan over medium-high heat. When the oil looks shiny, pop in the chicken and cook it 5-7 minutes per side, or until it's 165°F inside.
03 -
Set the chicken aside to cool for 10 minutes. Once cooled, dice it into half-inch pieces.
04 -
In a big mixing bowl, combine the red enchilada sauce, sour cream, and lime juice. Stir it all together until smooth and creamy.
05 -
Dump the diced chicken, cooked pasta, black beans, corn, jalapeno, red onion, and olives (if using) into the sauce. Mix everything until the pasta is coated nicely.
06 -
Sprinkle chopped cilantro on top and chill it in the fridge for an hour. Serve right away once cold.