Name: Pheasant Enchiladas
Ingredients: 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

Is there anything in ourselves that can merit salvation? Are some saved because they are better able to muster up belief in contrast to others who do not have the same inherent ability? If belief has its ultimate source in humans, people can boast about themselves before God because they are the ones who by their own goodness and power made the initial difference between whether or not they were saved. Such people would not suffer judgment like others because they would be inherently “better” than unbelievers.

G.K. Beale

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Mexican	Wildgame, Pheasant, Mexican	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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

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