| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Chicken, Mexican, Sauces | 2 | Servings |
INGREDIENTS
| 1 | Chicken, Boiled And Shredded | |
| 8 | Fresh Ortega Chiles | |
| 16 | oz | Grated Mozzarella * |
| 2 | c | Verde Sauce |
| 4 | oz | Fresh Tomatillos |
| 7 | Yellow Chiles ** | |
| 1 | Chopped Onion | |
| 1/2 | ts | Salt |
| 1/2 | ts | Sugar |
| 1 | ts | Garlic Powder |
| Water, 1/2 To 1 Cup |
INSTRUCTIONS
VERDE SAUCE * Use any low fat cheese, Mozzarella Monterey Jack or cheddar. ** Let the number of hot chiles depend on the hotness of the chile. VERDE SAUCE: Boil tomatillos for approximately 15-20 minutes. Drain. Cool with cold water. Peel outer brown skin off. In a blender, blend all ingredients until smooth. Set aside until needed. Preheat oven to 350°F. In a large pot, boil whole chicken with salt, pepper, 1 ts oregano and 1 whole bay leaf for 40 - 45 minutes until chicken falls off bone. Remove skin. Cool. Shred chicken. Blanch chiles in boiling water. Peel off outside skin. Let cool. Slit chiles open lengthwise. Stuff each chile with 3-4 ounces of chicken and 2 ounces cheese. Lay chiles in a 9" X 13" baking dish. Cover chiles with verde sauce. Sprinkle with grated cheese. Heat in oven for 20 minutes. Serve with rice and beans if desired.
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