Bring water to a boil. Cook the pasta shells until al dente. Drain, rinse with cold water, and set aside to cool.
2. Step
Pour the oil in a pan, then add the onions and cook on medium heat until softened. Add the green chiles, chicken, and spices and stir to combine. Cook on low heat for an additional 3-4 minutes.
3. Step
Place chicken mixture in a bowl. Add ricotta, queso fresco, and monterey jack and stir until all ingredients are well combined.
4. Step
Stuff each shell with a large spoonful of the mixture.
5. Step
Preheat the oven to 375°F (190°C).
6. Step
Coat the bottom of a baking dish with a thin layer of green enchilada sauce. Place the pasta shells in the dish in a single layer.
7. Step
Cover with the rest of the enchilada sauce and some additional queso fresco and monterey jack.
8. Step
Bake for 30 minutes (or until the cheese has melted and the sauce begins to bubble around the edges). Top with scallions.
