Pheasant Enchiladas

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READY IN: 50mins
YIELD: 1 pan
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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).
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