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.

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