Stephen'S Chicken Enchilada - cooking recipe

Ingredients

3 to 5 lb. chicken
2 onions
bay leaves
peppercorns
6 Tbsp. chili powder
1/4 tsp. garlic salt
1 tsp. cumin
salt and pepper to taste
2 Tbsp. cornstarch, whisked in 3 Tbsp. water
3/4 c. blanched almonds, sliced
1 1/4 c. Monterey Jack cheese, shredded
6 scallions, chopped
12 flour tortillas

Preparation

Stuff chicken with 1 onion.
Place in pot; cover with water. Add bay leaves and peppercorns; boil until chicken is cooked. Reserve 1 quart chicken broth for Enchilada Sauce.