Duck Enchiladas

Duck breast makes a delicious variation on traditional chicken enchiladas.


Prep Time {25 min}

Cook Time {37 min}

Serving Size {6 servings}


4-1/2 tsp. Vegetable Oil

1 medium Onion, sliced

1 Tbsp. Minced Fresh Garlic

1/2 cup Sliced Black Olives

1/3 cup Green Chiles, chopped

1 Tbsp. Chopped Cilantro

1-1/2 tsp. Leaf Oregano

3 (7.5 oz) Maple Leaf Farms Boneless Duck Breasts

1 cup Enchilada Sauce

1/2 cup Mild Cheddar Cheese, shredded

12 Corn Tortillas

3 cups Enchilada Sauce

1/3 cup Monterey Jack Cheese, shredded

1/3 cup Mild Cheddar Cheese, shredded

2 Tbsp. Green Onion, sliced


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1. Follow package instructions to cook duck breasts. Let stand 5 minutes. Remove skin. Set aside.

2. In a large skillet over medium-low heat, sauté onions and garlic in oil until onions are translucent. Add black olives, green chilies, cilantro and oregano. Heat through.

3. Cut duck meat into large cubes. Add to skillet along with 1 cup enchilada sauce and duck. Heat through.

4. Add 1/2 cup Cheddar cheese and stir until melted. Remove from heat.

5. Heat tortillas in microwave or dry skillet.

6. Divide filling between tortillas and roll up. Place rolled tortillas in a pan, top with remaining enchilada sauce and cheeses. Put under broiler or in microwave to melt cheese. Garnish with green onion. Serve immediately.

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