Chicken Enchilada Pasta Salad

1: Bring a pot of 5-6 quarts salted water to a boil.

2: Add in the pasta and cook for 15 minutes, or until pasta is al dente.

3: Coat each chicken breast with the taco seasoning, liberally on each side.

4: Add olive oil to a nonstick skillet and heat over medium/high heat.

5: Add in the chicken and cook for 7-10 minutes on each side until cooked through.

6: Cut chicken to ensure it's fully cooked, then cut into strips and set aside.

7: When pasta is cooked, drain in a colander and place in a large bowl.

8: Mix in enchilada sauce, sour cream, lime juice, corn, beans, cilantro, onion, cheese, and salt and pepper to taste.

9: Lastly stir in the chicken.

10: Top with more sour cream and cilantro. Serve cold or hot, enjoy!