Pheasant Enchiladas Recipes

PHEASANT ENCHILADAS

Pheasant Enchiladas image

Make and share this Pheasant Enchiladas recipe from Food.com.

Provided by Iowahorse

Categories Pheasant

Time 50m

Yield 1 pan

Number Of Ingredients 9

Ingredients

4 pheasant breast, halves
1 (16 ounce) can tomatoes, chopped
1 (10 ounce) can cream of chicken soup
1 (4 ounce) can chopped green chilies
1 cup chopped onions or 1 cup onion salt
2 cups shredded cheddar cheese
1 teaspoon ground cumin
1/2 teaspoon garlic powder
12 corn tortillas

Steps:

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).

Nutrition Facts : Calories 2966.9, Fat 124.9, SaturatedFat 61.8, Cholesterol 682.2, Sodium 3669.9, Carbohydrate 198.6, Fiber 27.9, Sugar 30.3, Protein 265.2

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