Directions
1. Wash hands with soap and warm water. Wash produce well and chop as directed.
2. Preheat oven to 375˚F. Grease an 8 x 8 inch square pan and set aside.
3. To roast poblano chilies, use tongs to blacken the skin of the chili over the flame of gas stove or grill. Alternatively, place under a preheated broiler in your oven, rotating as needed to blacken the skin. Place roasted chilies in a bowl and cover with a lid or plastic wrap. Set aside to cool.
4. Remove peel from the roasted chilies, leaving stem intact. (Be careful not to touch your face or eyes while peeling and cutting chilies. Wash hands very well afterwards.)
5. Holding the stem of the chili, make a cut from stem to tip of the chili. Using a knife, carefully scrape seeds from inside the chili. Set aside.
6. Mix together shredded chicken, sour cream or yogurt, garlic, cilantro, onion, salt and pepper.
7. Stuff filling into chilies and place side by side into pan.
8. Pour Tomatillo salsa or tomato sauce over chilies. Sprinkle with cheese.
9. Place in oven and bake for 20-30 minutes until cheese is bubbly and filing ia hot.