Chicken Enchilada Pasta

Bring a large pot of lightly salted water to a boil; add penne and cook stirring occasionally until tender yet firm to the bite about 11 minutes. Drain and return pasta to the pot.

Heat oil in a large deep skillet over medium-high heat. Saute onion in hot oil until slightly softened 3 to 5 minutes. Stir red bell pepper and garlic into onion; saute until fragrant and softened another 3 to 5 minutes.

Stir chicken green enchilada sauce red enchilada sauce diced green chiles chili powder cumin and salt into onion mixture; bring to a simmer reduce heat to low and simmer until flavors blend 8 to 10 minutes. Add Colby-Jack cheese and stir until melted and heated through 1 to 3 minutes.

Reduce heat to low and stir sour cream into enchilada mixture; cook and stir until heated through. Pour enchilada mixture over penne pasta and toss to coat completely.