Coat chicken with taco seasoning and place on a sheet pan, spray with oil, place to side.
Heat 1 Tbsp oil in a large pot. Cook diced onions and peppers until lightly charred.
Add another 1 Tbsp oil and tomato paste. Cook 3-4 minutes.
Stir in remaining taco seasoning, enchilada sauce, bone broth, and water. Mix until combined.
To the liquid, add uncooked pasta shells and a pinch of salt. Cover on low and simmer for 20 minutes, stirring once or twice. Remove the lid and simmer until thickened.
Preheat oven to 450°F, switch to broil, and add seasoned chicken. Cook about 5 minutes per side until lightly charred and cooked through.
Chop the chicken and stir into the pasta. Remove from heat and mix in Greek yogurt, sour cream, Cotija, lime juice, and cilantro. Let sit for 10 minutes to thicken.
Split evenly into meal prep containers. Store frozen, and microwave for 4 minutes, mix, then another 1-2 minutes to finish when ready to eat.
Cook it hands-free.
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