Pheasant Enchiladas

[Joe Kuhn]

One of my favorites


Pheasant Enchiladas

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 onion salt
2 cups shredded cheddar cheese
1 teaspoon ground cumin
1/2 teaspoon garlic powder
12 corn tortillas


Directions:


Cover pheasant with water and simmer for 30 minutes.

Cool, bone,and cut into small strips and chunks, set aside.

Mix tomatoes, soup, chilies, cumin, onions and garlic powder along with pheasant strips/chunks.

Dip tortillas into warm water (or 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).

[Jeff K.]

I believe we have supper for tomorrow. All I need to pick up is the tortillas.

[Jeff K.]

Joe,
Your enchiladas were excellent. I must say I overeat! But there are leftovers for lunch tomorrow.

[Joe Kuhn]

Glad you liked them