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Mario Batali Leftover Chicken Cutlet Enchiladas

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Don’t toss those leftover chicken cutlets – turn them into delicious enchiladas!

ingredients
LEFTOVER CHICKEN CUTLET ENCHILADAS
ENCHILADA SAUCE
1 can canned peeled whole tomatoes (28 ounces)
2 jalapenos (thinly sliced)
1/2 cup cilantro (leaves and stems)
PICO DE GALLO
5 tomatoes (small diced)
1 red onion (small diced)
2 jalapenos (minced)
1/4 cilantro (roughly chopped)
BLACK BEANS
2 tablespoons olive oil
2 shallots (thinly sliced)
1 can black beans (drained and rinsed, 14 ounces)
1/4 cup parsley (roughly chopped)
ENCHILADAS
1/4 cup olive oil (divided)
2 shallots (thinly sliced)
2 Serrano’s (thinly sliced)
1 recipe Carolyn’s Chicken Cutlets and Pasta
4 8- inch flour tortillas
1/2 cup cheddar cheese (grated)
cotija cheese (grated to garnish)
queso fresco (to garnish)

directions
For the Enchilada Sauce: in the bowl of a food processor, add the tomatoes, jalapenos and cilantro and pulse until smooth and combined.
For the Pico de Gallo: in a medium bowl, add the tomatoes, red onions, jalapenos and cilantro and mix to combine. Season with Kosher salt and freshly ground black pepper.
For the Black Beans: in a large non-stick sauté pan, add 2 tablespoons olive oil and heat over medium-high heat. Add the shallots, black beans, and parsley and cook until beans are warm and begin to break down, about 5 minutes.
For the Enchiladas: preheat the oven to broil. In a large non-stick sauté pan, add 2 tablespoons olive oil and heat over medium-high heat. Add shallots, Serrano’s, and thinly sliced chicken cutlets and cook until warm and crispy, about 5 minutes.
In another large non-stick sauté pan, add remaining 2 tablespoons olive oil and heat over medium-high heat. Add pasta and cook until crisp and toasted about 5 minutes.
Meanwhile, warm the tortillas on a griddle. Fill tortillas evenly with pasta, bean mixture and chicken cutlet mixture. Roll ends together to seal and place side by side in a 8 inch x 8 inch casserole dish. Pour over the enchilada sauce and top with cheddar cheese. Place under the broiler and cook until cheese is melted and golden, about 3 minutes. Remove and serve hot, garnished with cotija and queso fresco.

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