Chicken Enchilada Pasta

By Lori Bachner Carey

4.64 / 5

25min

30min

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1 (16 ounce) package penne pasta or to taste
2 tablespoons olive oil
1 onion diced
1 red bell pepper diced
2 cloves garlic minced
2 cooked chicken breasts shredded, or more to taste
2 (10 ounce) cans green enchilada sauce
⅔ cup red enchilada sauce
1 (4 ounce) can diced green chiles
2 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon salt
2 cups shredded Colby-Monterey Jack cheese
1 cup sour cream