Pheasant Enchiladas

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

9 ingredients

9 steps

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

Directions

1

Cover pheasant with water and simmer for 30 minutes.
2

Cool, bone,and cut into strips,set aside.
3

Mix tomatoes, soup, chilies, cumin, and garlic powder.
4

Dip tortillas into broth left from boiling pheasant, place one on a plate,add 2 Tb.
5

of mixture and 1 Tb.
6

of cheese.
7

Roll up and place seam side down in baking pan.
8

After all are filled and rolled, Pour remaining sauce evenly over enchiladas and sprinkle with remaining cheese.
9

Bake at 350 until cheese is melted (about 20 minutes).