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8 Whole dove breasts; boned and coarsely chopped
3/4 c Onion; chopped
2 cl Garlic; minced
2 tb Vegetable oil
2 10-ounce cans enchilada sauce
8 Corn tortillas
2 tb + 2 tspns ripe olives, chopped
1 c (4 ounces) Cheddar cheese, shredded
Whole ripe olives
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.
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