Pheasant Enchiladas

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

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

Recipe

• 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).