Veracruz-Style Enchiladas with Wok-Tossed Duck

Preparation Time: 84 minutes | Cooking Time: 38 minutes

Veracruz-Style Enchiladas with Wok-Tossed Duck

Ingredients

  • cheese
    ⚠ Contains: Meat
    150
  • corn tortillas
    ⚠ Contains: Soy
    8
  • duck breast
    ⚠ Contains: Eggs
    400
  • enchilada sauce
    200
  • onion
    2
  • sour cream
    ⚠ Contains: Meat
    100
  • vegetable oil
    120

Description | Instructions

An authentic Veracruz-Style enchiladas with wok-tossed duck balanced with notes of chorizo and nopal.

  1. Step 1
    Preheat oven to 190°C (375°F).
  2. Step 2
    Cook the duck breast and shred or dice it.
  3. Step 3
    Warm corn tortillas briefly in oil to make them pliable.
  4. Step 4
    Fill each tortilla with the duck breast and cheese, roll tightly, and place seam-side down in a baking dish.
  5. Step 5
    Pour enchilada sauce over the rolls, top with more cheese and sliced onion.
  6. Step 6
    Bake for 20 minutes until bubbly, then serve with sour cream.