Step 1

Preheat oven to 400°.

Step 2

Bring a pan of water to a boil and cook jumbo shells for about 8 minutes, just until tender but not cooked all the way through. Drain and separate onto a sheet pan.Chop the brisket into small pieces.Add 2 cups of chopped brisket (reserve remaining), shredded colby-jack and green chiles to a bowl and mix to combine.

Step 3

Stuff pasta shells with brisket mixture.

Step 4

Make the sour cream sauce. Melt butter in a pan over medium heat, add flour and whisk to combine. Cook 2 minutes, whisking continually.

Step 5

Whisk in chicken broth and milk.

Step 6

Add sour cream, salt and garlic, whisking until combined. Continue to cook until thickened. Remove from heat.

Step 7

Pour sauce into a casserole dish ( 8 x 11 or 3 1/2 quart).

Step 8

Place stuffed shells into the sauce. Sprinkle reserved brisket over the shells.

Step 9

Bake, uncovered for 30- 35 minutes or until sauce is bubbly and shells are tender.

Step 10

Remove from oven. Garnish with diced tomatoes, crumbled queso fresco cheese and cilantro.

Step 11

Serve with salsa and guacamole if desired.