Enchilada Chicken Pasta

Boil a substantial container of salted water in a large pot until it reaches a rolling boil; then, introduce penne pasta and cook with occasional stirring until the pasta is tender but still retains a slight firmness in the center, approximately 11 minutes. Remove from heat and transfer pasta back to its container.

Heat a generous amount of oil in a deep, spacious skillet over medium-high heat. Sauté sliced onions in the hot oil until they begin to soften slightly, around 3 to 5 minutes. Introduce diced red bell pepper and minced garlic into the skillet with the onions; continue to cook until the vegetables are fragrant and tender, another 3 to 5 minutes.

Mix cooked chicken, green enchilada sauce, red enchilada sauce, diced green chiles, chili powder, cumin, and salt into the onion mixture; bring the ingredients to a gentle simmer, lower the heat to low, and let it cook for 8 to 10 minutes, allowing the flavors to meld together. Add shredded Colby-Jack cheese and stir until it's fully melted and heated through, approximately 1 to 3 minutes.

Diminish the heat to low and gently incorporate sour cream into the enchilada mixture; cook for a few moments, stirring occasionally, until heated through. Pour the enchilada sauce over cooked penne pasta and thoroughly combine it with the pasta, ensuring an even coating.