Wednesday, March 21, 2012

A fresh Salsa with large chunks of tomatoes is best for this salad. I actually use Sam's club bottled bruschetta. I drained the oil off and stirred in some cilantro, but any salsa will do. Feel free to add or subtract and ingredients you like or don't like.  I had originally intended to add cheese to it but once I had everything thrown together I decided it didn't need it. I also loved it before I added the sour cream and even more afterwards but whether you want it on yours is up to you. If your sour cream is really thick I recommend whisking in a tablespoon of milk to thin it out and make it easier to stir in. I cooked my chicken on the stove top and after I had removed it from the pan I added the corn and sauteed that until it was golden in spots but that is optional too. For a meatless dish just leave out the chicken and add an extra can of black beans. We liked this even better the next day warmed up and with a can of Mexican cheese sauce poured over it.

8 oz. small pasta
1 can enchilada sauce
1 can black beans
1 can corn
1 1/2 c. salsa
1 lb. chicken breasts
2 Tbsp Taco Seasoning
1 c. sour cream (optional)

Optional: Black olives, sliced green onions, avocado chunks, chopped bell peppers, grated cheese, etc...

Toss the chicken with the taco seasoning. Either bake (at 375 for 30 minutes) or fry until cooked. Set aside, when cool enough to handle chop. 

Cook the pasta in lightly salted water until al dente. Drain, immediately add the can of enchilada sauce, and stir. Chill until cold. 

Combine the chicken, pasta, and remaining ingredients. Chill salad until cold again, at least 2 hours. Stir in the sour cream right before serving.

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