How to make
Put the duck meat in a bowl, cut into pieces. I use duck confit as it is much tastier than regular boiled meat.
Mix with the chopped jalapenos. When they are marinated, they are not that spicy, so you can add as much as you like.
Add the dry fajita mix, a spoonful of dried coriander leaves, black pepper, the cream, half of the grated yellow cheese and some of the tomato puree. Mix well and add as much salt as you like. If it is still dry, add more tomato puree or cream.
In a small saucepan, heat the remaining tomatoes with the dried onion and the other spoonful of fajita mix. Cook for no more than 5 minutes. If your puree is very thick, you can add a little water.
Spread the tomato sauce on the bottom of a baking pan.
Spread the filling on the tortillas and roll up the enchiladas. Arrange them side by side in the baking pan on top of the sauce.
Sprinkle with the remaining yellow cheese and a little cream. Bake at 370°F (190°C) with a fan, until they have acquired a golden brown color.
Serve the enchiladas sprinkled with coriander leaves and garnish them with guacamole and a fresh lettuce salad.
Enjoy my quick duck enchiladas!
