early bird enchiladas..........

Ingredients
3 tablespoons vegetable oil
12 boneless dove breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 onion, chopped
2 cloves garlic, minced
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheese
Served with mexican rice grin

Directions:
Preheat oven to 350 degrees .
In a medium sized cast iron skillet add 1/4 cup of canola oil at medium heat , cook the corn tortillas for 15-20 seconds and set aside , then cook the dove breast halves the oil for 3-5 minutes , cube the dove and return it to the skillet. Add the onion, cumin, mexican spice blend, ground black pepper. Stir in salt, tomato sauce, water, chili powder, and garlic and simmer for 10 minutes.

Roll the incredients in the corn tortillas . Then arrange in a 9x13 inch baking dish. Cover them with the sauce and 3/4 cup Cheddar cheese.

Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

Quick rice with some tomato sauce & cilantro added

Wash it down with a frosty cold one