DOVE/QUAIL ENCHILADA CASSEROLE
Phyllis Speer
- 12 doves or quail
- Chicken broth
- 16 oz. package tortilla chips
- 1 medium onion, chopped
- 1 medium green pepper, chipped
- 3 cloves garlic, minced
- 1 can chopped green chilies
- 1 can cream of chicken soup
- 1 cup sour cream
- 1 tsp. cumin, crushed
- 1 tsp. salt
- ½ tsp. chipotle pepper
- 16 oz. shredded Colby/Jack cheese
Cook dove in chicken broth until tender. Remove from broth and chop dove. Set aside. Reserve 1 cup broth. Cook onion, green pepper and garlic in skillet until soft. Remove from heat, add dove, green chilies, chicken soup, sour cream, cumin, salt and chipotle pepper. Spray casserole dish with vegetable spray. Place a layer of tortilla chips in bottom of casserole. Moisten with ½ cup broth. Add layer of dove mixture, then layer of cheese. Repeat layers. After tortilla chip layer, moisten with broth and top with cheese. Bake covered at 350-degrees for 25 minutes, then uncover and bake 5 minutes more.
Viewer Comments
Born and raised in Arkansas, Hall High then Hendrix College. We're only down here north of Dallas just to aggrivate the Texans! (Was a lot more fun before ARK destroyed the SW Conference) Anyway, have been wondering what to do with last year's 50-60 frozen dove that we just didn't get around to. So, I Googled up 'Dove Casserole' and you were on the second set of finds. What a JOY - EXACTLY WHAT I WAS LOOKING FOR since I wanted to cook them all at once. By the way, I presume when you say, "Remove from broth and chop dove." you really mean debone them then chop?
Comment made by Roger Farish on 21 Sep 2008
That would be my guess. I wouldn't want to eat bone :)
Comment made by Larmon VanWinkle on 22 Sep 2008
