-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
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.