Jason Resendez
Total Time: 35 minutes, Serves 4
1 pound skinless, boneless chicken breasts
Kosher salt
½ cup olive oil
1 large carrot, diced small
¼ medium yellow onion, diced small
1 medium Russet potato, peeled and finely diced
2 cloves garlic, minced
½ bunch cilantro, leaves and thin stems finely chopped
Juice from ½ lime
½ small red onion, finely diced
1½ 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
Preheat oven to 400˚ F. Place chicken in a roasting dish and rub with salt and 1 Tbl oil. Roast until just cooked through, about 15 minutes. When chicken is cool enough to handle, shred.
Meanwhile, het 2 Tbl oil in a large, ovenproof sauté pan over medium-high heat. Saute carrots, yellow onions, and potatoes until lightly carmelized, 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 Tbl 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 reove 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 c 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 Tbs 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.