Prepare the chicken meat ahead up to one day (or may use about 2 1/2 cups cooked roast chicken, possibly leftover, of your choice).
Preheat oven to 475°F.
Rinse chicken and pat dry, and stuff cavity with garlic, onion, lime, and cumin seed.
Seal cavity with skewers or toothpicks.
Fold wing tips under bird.
Rub exterior of bird with olive oil and season liberally with salt and pepper.
Place on a roasting rack in a shallow roasting pan and roast, uncovered, at 475F for 15 minutes.
Reduce oven temperature to 375F and continue to cook chicken, for 45-60 minutes or until temperature in the thickest part of thigh reads at least 170°F.
Allow chicken to rest undisturbed while internal temp rises to 180°F.
When chicken has cooled, remove meat from bones and skin, and coarsely chop chicken and set aside till later.
In a large saucepan, heat 2 tbsp oil or lard.
Cook onion in pan with lard until tender.
While onion is cooking, whisk together the powdered dry milk with cold water until smooth; set aside. Stir in chopped chicken, drained chopped spinach, salt, pepper, cumin, green chilies, lime juice, wine, reconstituted milk, and condensed soup (do not add any extra water to it).
Bring mixture to a boil.
Preheat oven to 350°F.
Lower heat on filling and simmer for 20 minutes, or until nicely thick (you should have about 3 1/2 cups total reduced), stirring frequently.
Take 1 1/2 cups enchilada sauce and coat the bottom of a 13x9 inch casserole dish or lasagna pan.
Heat 2 tbsp lard, oil, or chicken broth in a small skillet.
When filling is ready, heat each tortilla for just a few seconds on each side in the small skillet just till it softens (if using flour tortillas by chance, you will only need to warm these briefly in the microwave or something similar).
Drain tortilla and place it on a heat-proof cutting board.
Place 1/3 cup filling mixture across the center of the tortilla.
Roll up sides, and place enchilada seam-side-down in the casserole dish.
Continue this way until all tortillas are used.
Cover tortillas with remaining enchilada sauce, and sprinkle with grated cheese.
Bake, uncovered, for 25 minutes at 350F or until heated through.
Serve garnished with sliced scallions and any other condiments of your choice.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	972.82 Kcal (4073 kJ)
Calories from fat	609.23 Kcal
		% Daily Value*
Total Fat	67.69g	104%
Cholesterol	383.09mg	128%
Sodium	1050.27mg	44%
Potassium	1126.17mg	24%
Total Carbs	50.58g	17%
Sugars	10.16g	41%
Dietary Fiber	9.96g	40%
Protein	44.59g	89%
Vitamin C	61.6mg	103%
Vitamin A	4.7mg	156%
Iron	8.8mg	49%
Calcium	694.7mg	69%

Amount Per 100 g
Calories	139.47 Kcal (584 kJ)
Calories from fat	87.34 Kcal
		% Daily Value*
Total Fat	9.7g	104%
Cholesterol	54.92mg	128%
Sodium	150.57mg	44%
Potassium	161.45mg	24%
Total Carbs	7.25g	17%
Sugars	1.46g	41%
Dietary Fiber	1.43g	40%
Protein	6.39g	89%
Vitamin C	8.8mg	103%
Vitamin A	0.7mg	156%
Iron	1.3mg	49%
Calcium	99.6mg	69%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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