I love Mexican food.  It runs through my veins.  Well, I guess it is more like Tex-Mex, but whatever it is, I could eat it at every meal.  I also love me a good pasta dish.  Anything with carbs was sent from heaven to my make my life just a bit brighter.  One night I was wanting Mexican food, but also craving my carbs so I thought why not combine them?  I have made Mexican Stuffed Shells before, but I really wanted something with a white kind of alfredoish sauce so Chili Verde Chicken Stuffed Shells were born.

I started by boiling my jumbo shells in water.  While those were cooking I boiled 4 chicken breasts in water.  When they were finished cooking, I shredded them up really good and added it to a skillet.  To the skillet I added about a 1/4 c of our favorite salsa (which is the Joe T. Garcia brand found at Walmart), 1 block of cream cheese cubed, and 1 can of green chilies.  It is very hearty and the green chilies add such a great flavor.  Once the shells were cooked, I strained them and sprayed them with cold water to cool off.  To a 13X9 baking dish I spread the remaining 1/4c of salsa just so the shells wouldn’t stick.  You could probably also just butter it or spray it with cooking spray.  I then stuffed the shells with the filling mixture until all shells were stuffed.  I placed them in the 13X9 baking dish and got to work on my blanco sauce.

For the Blanco sauce I started by melting half a stick of butter in a sauce pan over medium-high heat.  Once that was melted a can of green chilies and stirred for about one minute or until it stared to thicken a little.  Once the sauce was starting to simmer and thicken, I added about 1 1/2 cups of heavy cream.  I reduced the heat to medium and stirred it occasionally until it started boiling.  While that was cooking I shredded up about 1 c of pepper jack cheese and cut up about 8 slices of White American Cheese.  When the sauce mixture started boiling, I added my pepper jack and White American Cheese.  Let that cook, stirring occasionally, until all of the cheese is melted which is about 7-10 minutes.  Once the sauce was done, I smothered the stuffed shells with it.  I then covered the top with mozzarella cheese and placed it in a 350 degree oven for about 20-25 minutes.  Really it was just until the cheese had started to melt and barely turn brown on top.

I am really horrible at taking pictures of my recipes and creations.  I normally don’t think about it until I am finished and by then it is absolutely too late, but the recipe is delicious.  My husband loved it.  Heck even my two year old loved it!  The pepper jack cheese adds a good spice to it.  I didn’t add a ton of pepper jack because I really didn’t want it to be too spicy for Reagan, but if you like spice then I would say definitely add more pepper jack.  You most definitely will NOT be disappointed in this dish if you make it.  So good!!!