Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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