Chicken And Pea Enchiladas

• 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.

skinless, kosher salt, olive oil, carrot, yellow onion, russet potato, garlic, cilantro, lime, red onion, frozen peas, mint, queso fresco, corn tortillas, sour cream

Taken from www.epicurious.com/recipes/member/views/chicken-and-pea-enchiladas-58385269 (may not work)