Chicken & Pea Enchiladas

By ltrodrigu

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

Details

Servings 4
Adapted from wsj.com

Preparation

Step 1

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.