Roasted Chicken Enchiladas

• 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
• 14 teaspoon garlic salt
• 1 teaspoon cumin
• 2 tablespoons cornstarch, whisked into
• 3 tablespoons hot water
• salt
• pepper
• 3 cups cooked chicken
• 34 cup blanched almond, sliced
• 14 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

1. ---To prepare the chicken---.
2. Stuff the chicken with onion, garlic, herbs and pepper.
3. Roast at 375 for 1 1/2 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 350F for 10 minutes.
14. Spoon sauce over all, top with scallions, and enjoy!

chicken, onion, clove garlic, fresh herb, fresh ground pepper, chicken broth, chili powder, garlic, cumin, cornstarch, water, salt, pepper, chicken, blanched almond, cheese, onion, fluid ounces enchilada sauce, flour tortillas, cheese, scallions

Taken from www.food.com/recipe/roasted-chicken-enchiladas-27982 (may not work)