Name: Zesty Chicken Enchilada Pasta Salad
Ingredients: 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

Ingredients

Scale

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

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Instructions

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. Sauté onion in hot oil until slightly softened, 3 to 5 minutes. Stir red bell pepper and garlic into onion; sauté 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.