The chiles are roasted and peeled, taking care not to leave any seeds inside.
In a pot, bring 1 cup of water to a boil, add the tomato puree, one tablespoon of chicken broth, the árbol chili, and season with salt and pepper. Let it boil.
For the filling: In a bowl, mix the shredded and cooked chicken, onion, cilantro, and lime juice, add salt and pepper to taste.
Grease a pyrex dish and fill the chiles with the chicken mixture, placing them in the pyrex. Pour the previously prepared sauce over them and bake in the oven for about 10 minutes at 150ºC.
Serve on a plate accompanied by rice.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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