In a large skillet, cook the penne pasta according to the package instructions.
In a medium skillet over high heat, add the enchilada sauce, chicken stock, black beans, corn and fajita bell pepper mix. Bring to a boil, about 5-6 minutes.
While the skillet is coming to a boil, heat the chicken breast strips in the microwave for 1-2 minutes. Cut into small pieces. Toss the warmed chicken with the 1/2 tablespoon taco seasoning.
Add the chicken and pasta to the enchilada sauce.
Turn off the heat. Sprinkle with four cheese blend and cover for a few minutes, allowing the cheese to melt.
Garnish, serve and enjoy!