Roasted Chicken Enchiladas

Total Time: 2 hrs 35 mins Preparation Time: 20 mins Cook Time: 2 hrs 15 mins

Ingredients

• Servings: 4
• 1 (3 lb) chicken
• onion
• 1 clove garlic
• fresh herb, chef's choice
• fresh ground pepper, to taste
• 32 fluid ounces chicken broth
• 6 tablespoons chili powder
• 1/4 teaspoon garlic salt
• 1 teaspoon cumin
• 2 tablespoons cornstarch, whisked into
• 3 tablespoons hot water
• salt
• pepper
• 3 cups cooked chicken
• 3/4 cup blanched almond, sliced
• 1/4 cup monterey jack cheese, shredded
• 1 medium onion, chopped
• 4 fluid ounces enchilada sauce
• 12 flour tortillas
• 1 cup monterey jack cheese, shredded
• 6 scallions, chopped

Recipe

• 1 ---to prepare the chicken---.
• 2 stuff the chicken with onion, garlic, herbs and pepper.
• 3 roast at 375° for 1½ to 2 hours.
• 4 ---to prepare the enchilada sauce---.
• 5 bring first 5 ingredients to a boil.
• 6 whisk in cornstarch and boil 1 minute.
• 7 reduce heat and keep warm.
• 8 ---to prepare the filling---.
• 9 mix filling ingredients together.
• 10 ---the final assembly---.
• 11 dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly.
• 12 place side by side in pan, sprinkle with cheese.
• 13 heat in oven at 350°f for 10 minutes.
• 14 spoon sauce over all, top with scallions, and enjoy!