Dove enchiladas

4 servings

Ingredients

Quantity Ingredient
8 eaches Whole dove breasts; boned and coarsely chopped
¾ cup Onion; chopped
2 cloves Garlic; minced
2 tablespoons Vegetable oil
2 eaches 10-ounce cans enchilada sauce
8 eaches Corn tortillas
2 tablespoons + 2 tspns ripe olives; chopped
1 cup (4 ounces) Cheddar cheese; shredded
Whole ripe olives

Directions

Saute dove, onion, nd garlic in oil until dove is browned; set aside.

Warm enchilada sauce in a skillet; remove from heat. Place tortillas, one at a time, in sauce. Let stand 1 minute or just until tortillas are softened. Set remaining sauce aside.

Spoon dove mixture evenly over each tortilla; sprinkle each with 1 teaspoon chopped olives and 1 tablespoon cheese. Roll up tortillas, and place in a lightly greased 13" x 9" x 2" baking dish, seam side down. Pour remaining sauce over tortillas; bake at 350 degrees F for 15 minutes. Top with remaining cheese, and bake an additional 5 minutes. Garnish with olives. Yield: 4 servings.

From Spencer L. Liles of Texas in November, 1985"Southern Living" Typos by Jeff Pruett

Submitted By JEFF PRUETT On 10-06-95

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