Duck Enchiladas with Corn and Black Bean Salsa

Dipped in sweet, spicy mole sauce, these enchiladas are packed with flavor and garnished with a healthy, homemade salsa.

Prep Time {20 min}

Cook Time {27 min }

Serving Size {6 servings}


4 cups Cooked Maple Leaf Farms Duck Meat*

1 jar Mole Sauce

1 cup Chicken Stock

2 ears Fresh Corn, husk and silk removed

1 cup Black Beans, canned

4 Tomatillos, chopped

1 tsp. Hot Pepper Sauce

18 Corn Tortillas

3 Tbsp. Butter

1 Onion, finely diced

2 cups Monterey Jack Cheese, grated

2 cups Lettuce, julienne

1 cup Sour Cream


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1. Cut cooked duck meat in strips. Set aside.

2. Pour mole sauce into a one quart saucepan and add chicken stock. Stir until boiling. Reduce heat to keep warm.

3. Blanch corn. Remove kernels from husk when cool enough to handle. Rinse black beans and strain well. Mix corn, black beans and chopped tomatillos together. Add hot pepper sauce. Add salt to taste. Set mixture aside.

4. Dip tortillas in mole sauce, place on a baking sheet and cook in oven at 400°F for 2 minutes. Remove from oven. Sauté onions together with duck meat in butter until hot.

5. Fill tortillas with duck mixture and fold in half. Place on sheet pan. Cover with shredded cheese. Return to oven until cheese is melted.

6. Serve with black bean and corn salsa, sour cream and lettuce.

*Note: Maple Leaf Farms Roast Half Duck or Duck Confit can be used for the cooked duck meat.

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