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 350F. 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.