Chicken Enchilada Pasta made Gluten Free

I first found this recipe on pinterest here.  We have made it twice now.  I think its a definite keeper!  It is so GOOOD!!!

2-3 chicken breasts, cooked & shredded
2 tbsp. olive oil
2 garlic cloves, minced
1 medium onion, diced
1 red pepper, diced
1 {4 oz.} can diced green chiles (I haven't used these.)
1/2 tsp. salt
2 tsp. chili powder
1 tsp. cumin
2 {10 oz.} cans green chili enchilada sauce *
2/3 cups red enchilada sauce *
2 cups shredded cheese
1 cup sour cream
Penne pasta (I used gluten free spiral pasta.)

* When we made it yesterday we only used 1 can green chili enchilada sauce and used more red sauce (around 2 cups)

Optional toppings: Avocado, Green Onions, Black Olives, Tomatoes & Sour Cream

Cook chicken and shred.  Meanwhile boil pasta according to package and chop the veggies.
Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic & red pepper and cook for another 3-5 minutes.

Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces. Let sauce simmer for about 8-10 minutes.

Add cheese and stir until the cheese is melted and heated through. Now toss in the sour cream, but whatever you do, DO NOT bring to a boil! Cook on low heat or the sour cream will curdle.  Stir until sour cream is well mixed and heated through.

Drain pasta & return to pot. Pour sauce over pasta and mix well. Serve and garnish with avocado, tomato, green onion, and a dollop of sour cream.