Chicken & Pea Enchiladas

Photo by Tempest R.
Adapted from wsj.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

serving

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from wsj.com

Ingredients

  • 1

    pound skinless, boneless chicken breasts

  • Kosher salt

  • 1/2

    cup olive oil

  • 1

    large carrot, diced small

  • 1/4

    medium yellow onion, diced small

  • 1

    medium Russet potato, peeled and finely diced

  • 2

    cloves garlic, minced

  • 1/2

    bunch cilantro, leaves and thin stems finely chopped

  • Juice from 1/2 lime

  • 1/2

    small red onion, finely diced

  • 1 1/2

    cups frozen peas

  • 20

    mint leaves, thinly sliced

  • 1

    cup crumbled queso fresco, plus more for garnish

  • 8-12

    medium white corn tortillas

  • 1

    cup sour cream

Directions

Preheat oven to 400 degrees. Place chicken in a roasting dish and rub with salt and 1 tablespoon oil. Roast until just cooked through, about 15 minutes. When chicken is cool enough to handle, shred. Meanwhile, heat 2 tablespoons oil in a large, ovenproof sauté pan over medium-high heat. Sauté carrots, yellow onions and potatoes until lightly caramelized, 2 minutes. Transfer pan to oven and roast until vegetables are fork tender, about 8 minutes. Remove pan from oven and place over medium heat. Stir in garlic and cook until aromatic, about 2 minutes. Turn off heat and stir in 2 tablespoons cilantro, lime juice and salt to taste. Set aside. In a small bowl, toss together red onions and remaining cilantro and set aside. In a small pot of boiling, salted water, blanch peas until just tender, 2-3 minutes. Use a slotted spoon to immediately transfer peas to a colander. Run peas under cold water, then remove and dry on paper towels. Transfer to a bowl. Using a potato smasher or fork, lightly crush peas to form a coarse mixture. Stir in mint, shredded chicken and ½ cup queso fresco. Season with salt and set filling aside. Gently warm remaining oil in a medium sauté pan over medium-low heat. Once warm, use tongs to dip a tortilla into oil and cook, turning, until slightly puffy, 1 minute or less. Transfer tortilla to a work surface and repeat with remaining tortillas. Assemble Enchiladas: Spoon 1-2 tablespoons chicken-pea filling down center of each tortilla. Roll tortillas up around filling to form tight cigars, then transfer enchiladas to a serving platter and top with sautéed carrots, onions and potatoes. Garnish with onion-cilantro mixture and more queso fresco. Serve with sour cream on the side.

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