* 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 350øF. 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. |
|
