Duck Confit Enchiladas
Duck confit enchiladas prepared with tender duck, corn tortillas, and a rich sauce, baked to perfection.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Duck Legs (confit, shredded) | 800 | Grams |
| Corn Tortillas (soft) | 10 | Count |
| Onion (medium, finely chopped) | 1 | Count |
| Garlic (minced) | 3 | Clove |
| Green Chilies (deseeded and chopped) | 2 | Count |
| Canned Tomatoes (crushed) | 400 | Grams |
| Chicken Broth (low sodium) | 250 | Milliliters |
| Cheddar Cheese (grated) | 200 | Grams |
| Sour Cream (full fat) | 200 | Grams |
| Olive Oil (extra virgin) | 2 | Tbsp |
| Cumin Powder | 1 | Tsp |
| Coriander Powder | 1 | Tsp |
| Salt (adjust to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Fresh Cilantro (chopped) | 1 | Bunch |
Instructions
- Preheat the oven to 180 degrees Celsius.
- In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
- Add green chilies, cumin powder, coriander powder, salt, and black pepper. Cook for another 2 minutes.
- Stir in crushed tomatoes and chicken broth. Simmer for 10 minutes to thicken the sauce.
- Mix shredded duck confit with half of the grated cheddar cheese and half of the chopped cilantro.
- Warm corn tortillas slightly to make them pliable.
- Fill each tortilla with the duck mixture, roll tightly, and place seam-side down in a baking dish.
- Pour the tomato sauce over the enchiladas, ensuring they are fully covered.
- Sprinkle the remaining cheddar cheese on top.
- Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
- Garnish with remaining cilantro and serve with sour cream.
Prep
- Thaw duck legs if frozen
Kitchen equipment
Baking DishSkillet