Chicken And Pea Enchiladas Recipe

Name: Chicken And Pea Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb skinless, boneless chicken breasts; kosher salt; 1/2 cup olive oil; 1 large carrot, diced; 1/4 medium yellow onion, diced; 1 medium russet potato, peeled and finely diced; 2 cloves garlic, minced; 1/2 bunch cilantro, leaves and thin stems 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; 8 - 12 medium white corn tortillas; sour cream for serving

Servings: persons

1 lb skinless, boneless chicken breasts
kosher salt
1/2 cup olive oil
1 large carrot, diced
1/4 medium yellow onion, diced
1 medium russet potato, peeled and finely diced
2 cloves garlic, minced
1/2 bunch cilantro, leaves and thin stems 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
8 - 12 medium white corn tortillas
sour cream for serving

1
Preheat oven to 400. Place chicken ina roasting dish and rub with salt and 1 tbsp oil. Roast until just cooked through, about 15 minutes. When chicken is cool, shred.
2
Heat 1 tbsp oil in a large overnproof saute pan over medium high heat. Saute carrots, yellow onions and potatoes until lightly carmelized, 2 minutes. Transfer pan to oven and roast until tender, about 8 minutes.
3
Remove pan from oven and stir in garlic and cook till aromatic, about 2 minutes. Turn off heat and stir in 2 tbsp cilantro, lime juice and salt to taste.
4
In a small bowl toss together red onion and remaining cilantro. Set aside.
5
In a small pot of boiling water, blanch peas 2 - 3 minutes. Run under cold water, then remove and dry on paper towels.
6
Using potato masher, mash peas coarsely. Sitr in mint, shredded chicked and 1/2 cup queso. Season with salt.
7
Gently warm tortillas. Spoon 1 - 2 tbsp chicken mixture along center of tortilla. Roll, then transfer to serving platter and top with sauteed onion, carrots, potatoes. Top with onion cilantro mixture and additional queso fresco.

733

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb skinless, boneless chicken breasts, kosher salt, 1/2 cup olive oil, 1 large carrot, diced, and more.

Yes, Chicken And Pea Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken And Pea Enchiladas

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