| 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
A Message from our Provider:
“If we can think and feel and love, our Maker can do all that and more”