Duck Enchiladas

Duck Enchiladas 

6 Servings

Ingredients:

4½ tsp Vegetable Oil
1 medium Onion, sliced
1 Tbsp Minced Fresh Garlic
½ cup Sliced Black Olives
⅓ cup Green Chiles, diced
1 Tbsp Chopped Cilantro
1½ tsp Leaf Oregano
3 (7.5 oz) Maple Leaf Farms
 Boneless Duck Breast 
 Filets*
1 cup Enchilada Sauce
½ cup Mild Cheddar 
    Cheese, shredded
12 Corn Tortillas
3 cups Enchilada Sauce
⅓ cup Monterey Jack 
    Cheese, shredded
⅓ cup Mild Cheddar 
    Cheese, shredded
2 Tbsp Green Onion, sliced.

Directions:

1. Follow package instructions to cook duck breast.
Let stand 5 minutes. Remove skin. Set aside.
2. In a large skillet over medium-low heat, sauté onions
and garlic in oil until onions are translucent. Add black
olives, green chiles, cilantro and oregano; heat through.
3. Cut duck meat into large cubes. Add to skillet along
with 1 cup enchilada sauce. Heat through.
4. Add ½ cup Cheddar cheese and stir until melted.
Remove from heat.
5. Heat tortillas in microwave or dry skillet.
6. Divide filling between tortillas and roll up. Place rolled
tortillas in a pan, top with remaining enchilada sauce and
cheeses. Put under broiler or in microwave to melt cheese.
Garnish with green onion. Serve immediatly.

source/www.mapleleaffarms.com/