Pheasant Enchiladas

1. 1

   Cover pheasant with water and simmer for 30 minutes.

2. 2

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

3. 3

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

4. 4

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

5. 5

   of mixture and 1 Tb.

6. 6

   of cheese.

7. 7

   Roll up and place seam side down in baking pan.

8. 8

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

9. 9

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

* Per serving · 4 servings · Values may vary.

No additional tips available.