1 Chicken, Boiled And Shredded
8 Fresh Ortega Chiles
16 oz Grated Mozzarella *
2 c Verde Sauce
——————————–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 * 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. From: Syd’s Cookbook.