Chile Pablano With Verde Sauce

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.