Duck Enchiladas

Duck breast makes a delicious variation on traditional chicken enchiladas.

Serving Size {6 Servings}


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


Share this recipe

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.

Reviews  { write a review }