Chile Pablano with Verde Sauce

• 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 onions chopped
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1 teaspoon garlic powder
• 1/2-1 cup water

1. Verde Sauce: Boil tomatillos for approximately 15 to 20 minutes.
2. Drain.
3. Cool with cold water.
4. Peel outer brown skin off.
5. In a blender, blend all ingredients until smooth.
6. Set aside until needed.
7. Preheat oven to 350?F.
8. In a large pot, boil whole chicken with salt, pepper, 1 teaspoon oregano and 1 whole bay leaf for 40 to 45 minutes until chicken falls off bone.
9. Remove skin.
10. Cool.
11. Shred chicken.
12. Blanch chiles in boiling water.
13. Peel off outside skin.
14. Let cool.
15. Slit chiles open lengthwise.
16. Stuff each chile with 3 to 4 ounces of chicken and 2 ounces cheese.
17. Lay chiles in a 9" X 13" baking dish.
18. Cover chiles with verde sauce.
19. Sprinkle with grated cheese.
20. Heat in oven for 20 minutes.
21. Serve with rice and beans if desired.

chicken, ortega peppers, mozzarella cheese, verde sauce, fresh, green chili peppers, onions, salt, sugar, garlic, water

Taken from recipeland.com/recipe/v/chile-pablano-verde-sauce-40056 (may not work)