Chile Pablano with Verde Sauce

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1 hours Prep: 20 minutes Cook: 1 hours

352 calories per serving view nutrition facts

Ingredients

1	each	chicken	boiled and shredded
8	each	ortega peppers
16	ounces	mozzarella cheese	grated
			Verde Sauce
4	ounces	tomatillos	fresh
7	each	green chili peppers	yellow
1	each	onion	chopped
1/2	teaspoon	salt
1/2	teaspoon	sugar
1	teaspoon	garlic powder
1/2-1	cup	water

Directions

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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Member Review

All-Day-Long Crockpot Beef

My husband and I really like this. It is so tasty with the steak sauce tomato juice and worchestishire sauce. I doubled it for a large crock pot and otherwise followed it to a t. We will make it again.

Reviewed by lindougan