Roast the Pablano chili on grill or under broiler until black on all sides, allow to cool and peel off black skin & remove stems.
Preheat oven to 400
In a large skillet heat oil over med-high and brown chicken breast on both sides. remove chicken and set aside. add onion (sliced) to pan and brown, return chicken to pan with onions, season with pepper and chicken bullion. barely cover with water and boil until water is evaporated, then chop chicken and onions mix in 1/2 cup of cheese.
Lightly oil 9x13 glass baking dish
slice open chilis and lay them flat in dish fill with chicken. then drizzle enchilada sauce over and top with remaining cheese. Cover with foil and bake until bubbly and cheese is melted about 20 min. uncover and bake additional 10 min. allow to cool slightly slice and serve.
