Free Recipe Pheasant Enchiladas
Recipe Type: W Recipes
Recipe Preparation: bake
Cooking Ingredients for Pheasant Enchiladas Recipe
4 Pheasant breast halves
16 oz Can tomatoes,chopped
10 oz Can cream of chicken soup
4 oz Can chopped green chilies
1 c Chopped onion or onion salt
2 c Shredded cheddar cheese
1 ts Ground cumin
1/2 ts Garlic powder
12 Corn tortillas
Pheasant Enchiladas Preparation
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). Posted to MM-Recipes Digest by wayne <Wayne@Wilmington.Net> on Mar 30, 1998
Cooking Temperature:
Recipe Serves: 4
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