Pheasant Enchiladas
- Ready In:
- 50mins
- Ingredients:
- 9
- Yields:
-
1 pan
ingredients
- 4 pheasant breast, halves
- 453.59 g can tomatoes, chopped
- 283.49 g can cream of chicken soup
- 113.39 g can chopped green chilies
- 236.59 ml chopped onions or 236.59 ml onion salt
- 473.18 ml shredded cheddar cheese
- 4.92 ml ground cumin
- 2.46 ml garlic powder
- 12 corn tortillas
directions
- Cover pheasant with water and simmer for 30 minutes.
- Cool, bone,and cut into strips,set aside.
- Mix tomatoes, soup, chilies, cumin, and garlic powder.
- Dip tortillas into broth left from boiling pheasant, place one on a plate,add 2 Tb.
- of mixture and 1 Tb.
- of cheese.
- Roll up and place seam side down in baking pan.
- After all are filled and rolled, Pour remaining sauce evenly over enchiladas and sprinkle with remaining cheese.
- Bake at 350 until cheese is melted (about 20 minutes).
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RECIPE SUBMITTED BY
Iowahorse
United States