Step 1

Preheat oven to 375°. Cook pasta shells according to package directions to al dente; drain and rinse in cold water.

Step 2

In a large bowl, beat cream cheese for 2 minutes. Beat in chicken, 1-1/2 cups Monterey Jack cheese and green onions. Spoon cheese mixture into pasta shells; place in a greased 15x10-in. baking dish.

Step 3

In a small saucepan, melt butter over medium heat. Whisk in flour, cumin, salt and pepper until smooth. Gradually whisk in chicken broth. Bring to a boil. Cook and stir until thickened, 1-2 minutes. Remove from heat, whisk in sour cream. Stir in green chiles and 1 cup Monterey Jack cheese; pour over shells. Sprinkle with remaining 1-1/2 cups cheese.

Step 4

Cover and bake until bubbly, 25 minutes. Uncover, bake until cheese is browned, 10-15 minutes.