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Roast diced bell peppers and onions with salt and olive oil in a high-sided sheet pan.
Add 3 pounds of chicken breast over the roasted vegetables, then pour over red enchilada sauce, green salsa, fire roasted diced tomatoes, and two packets of taco seasoning.
Cover and bake until the chicken is cooked through.
Shred or finely chop the chicken and add it back to the sauce.
Pour the blended cheese sauce over the chicken mixture.
Add slightly undercooked pasta in a couple of rounds to prevent overflow, and mix until combined.
Top with mozzarella cheese and broil until browned.