Roasted Chicken Enchiladas

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!

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Nutrient	Quantity
Total fats	172.0951 g
Protein	19.2572 g
Carbohydrates	94.694 g
Energy	1890.005 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2885 g
Water	689.8475 g
Aspartic acid	1.9432 g
Calcium, Ca	645.4448 mg
Lutein + zeaxanthin	6985.088 g
Fiber, total dietary	34.6015 g
Fatty acids, total saturated 22:0	0.0264 g
Fatty acids, total trans-polyenoic 13:0	0.013 g
Carotene, beta	10805.252 g
Niacin	8.9628 mg
Vitamin A, RAE	1013.184 g
Arginine	1.1625 g
Riboflavin	0.9711 mg
Tocopherol, beta	0.1152 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.2491 g
Fatty acids, total saturated 20:1	0.0112 g
Glutamic acid	3.3477 g
Sodium, Na	1482.9268 mg
Fatty acids, total saturated 16:1 undifferentiated	1.0249 g
Total lipid (fat)	172.0951 g
Manganese, Mn	2.0466 mg
Fructose	3.4782 g
Proline	1.346 g
Fatty acids, total saturated 16:0	11.6379 g
Sucrose	1.4538 g
Choline, total	74.7627 mg
Sugars, total	22.1725 g
Serine	0.6331 g
Fatty acids, total saturated 10:0	0.0067 g
Fatty acids, total saturated 18:0	2.9994 g
Vitamin B-6	1.5492 mg
Selenium, Se	14.9252 g
Ash	11.1643 g
Fatty acids, total saturated 18:1 undifferentiated	115.4299 g
Pantothenic acid	1.0294 mg
Phenylalanine	0.5667 g
Copper, Cu	1.0592 mg
Betaine	1.406 mg
Thiamin	0.5198 mg
Methionine	0.1879 g
Iron, Fe	18.9348 mg
Carbohydrate, by difference	94.694 g
Phosphorus, P	415.049 mg
Folate, total	418.64 g
Tocopherol, gamma	1.6368 mg
Lycopene	10.08 g
Alanine	0.7381 g
Valine	0.7792 g
Fatty acids, total saturated 18:2 undifferentiated	32.5464 g
Glycine	0.8689 g
Carotene, alpha	1003.2 g
Glucose (dextrose)	3.1942 g
Fatty acids, total saturated 14:0	0.1015 g
Zinc, Zn	4.7362 mg
Isoleucine	0.6727 g
Fatty acids, total saturated 12:0	0.0393 g
Fatty acids, total polyunsaturated	32.835 g
Tocotrienol, gamma	1.368 mg
Leucine	0.9989 g
Tocotrienol, alpha	1.532 mg
Vitamin A, IU	20243.14 IU
Folate, DFE	418.64 g
Tryptophan	0.1712 g
Vitamin C, total ascorbic acid	122.3737 mg
Phytosterols	492.678 mg
Fatty acids, total polyunsaturated 18:1 c	1.4957 g
Fatty acids, total saturated 20:0	0.0264 g
Fatty acids, total saturated 6:0	0.0062 g
Tyrosine	0.4286 g
Vitamin K (phylloquinone)	1304.7854 g
Fatty acids, total saturated	14.8633 g
Histidine	0.2985 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0067 g
Fatty acids, total monounsaturated	116.3018 g
Threonine	0.5908 g
Folate, food	418.64 g
Fatty acids, total polyunsaturated 17:0	0.0067 g
Cryptoxanthin, beta	1675.2 g
Vitamin E (alpha-tocopherol)	85.7935 mg
Magnesium, Mg	212.3248 mg
Lysine	0.7709 g
Potassium, K	2802.658 mg
Cystine	0.0938 g
Fluoride, F	1.21 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Garlic	1 clove	4.47	0.9918	0.015
Chicken	1	0	0	0
Onion	0	44	10.274	0.11
Cornstarch	2 tablespoons	60.96	14.6032	0.008
Pepper	0	0	0	0
hot water	3 tablespoons	0	0	0
Almond	0.75 cup	1445.34	0	163.5
Flour Tortilla	12	0	0	0
chili powder	6 tablespoons	135.36	23.856	6.8544
cumin	1 teaspoon	7.875	0.929	0.4677
chicken broth	32 fluid	0	0	0
garlic salt	0.25 teaspoon	0	0	0
scallion	6	192	44.04	1.14
monterey jack cheese	0.25 cup	0	0	0
herb	0	0	0	0
enchilada sauce	4 fluid	0	0	0