Title: Dove Enchiladas
Categories: Entree Game Mexican Southern
Yield: 4 Servings

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.

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

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