Coat the chicken breasts with taco seasoning. Heat olive oil in a skillet and cook chicken for 5–7 minutes on each side until fully cooked. Chop into ½ inch cubes.

In a mixing bowl, combine red enchilada sauce, sour cream, and lime juice. Whisk together until smooth.

Add cooked pasta, chopped chicken, black beans, corn, red onion, and jalapeño to the sauce. Mix gently until well coated.

Transfer the salad into a serving dish, sprinkle cilantro on top, cover, and refrigerate for at least an hour before serving.