8 ea whole dove breasts; boned
-and coarsely choppe
3/4 c onion; chopped
2 cl garlic; minced
2 tb vegetable oil
2 ea 10-ounce cans enchilada
-sauce
8 ea corn tortillas
2 tb + 2 tspns ripe olives;
-chopped
1 c (4 ounces) cheddar cheese;
-shredded
1 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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