Duck Enchiladas

Duck breast makes a delicious variation on traditional chicken enchiladas.

Serving Size {6 Servings}

Ingredients


3/4 Ounce Vegetable Oil


6 Ounces Onions, sliced


1 Tablespoon Minced Garlic


5 Ounces Sliced Black Olives


3 Ounces Mild Green Chiles, chopped


1 Tablespoon Chopped Cilantro


1 1/2 Teaspoon Leaf Oregano


1 Cup Enchilada Sauce


1 1/4 Pounds Maple Leaf Farms Boneless, Skinless Duck Breast, cooked and large dice


5 Ounces Mild Cheddar Cheese, shredded


12 Corn Tortillas


3 Cups Enchilada Sauce


3 Ounces Monterey Jack Cheese, shredded


3 Ounces Mild Cheddar Cheese, shredded


2 Tablespoons Green Onion, sliced

Directions

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1. Sauté onions and garlic in oil until onions are translucent. Add black olives, green chilies, cilantro and oregano; heat.


2. Add enchilada sauce and duck; heat.


3. Add cheese and stir until melted.


4. Heat tortillas.


5. Place 3 1/2 oz filling into each tortilla; fold.


For each serving: place 2 folded tortillas on plate, top with 4 oz of enchilada sauce, 1/2 oz Monterey Jack cheese and 1/2 oz cheddar cheese. Place plate in hot oven, microwave or under broiler to melt cheese. Garnish with green onion; serve immediately.



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