• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Chile Pablano with Verde Sauce

  • Recipe Submitted by on

Category: Sauces, Mexican, Poultry

 Ingredients List

  • 1 Chicken, Boiled And Shredded
  • 8 Fresh Ortega Chiles
  • 16 oz Grated Mozzarella *
  • 2 c 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 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. From: Syd's Cookbook.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?