Pheasant
- Enchiladas (from
Pheasants Forever Essential Game Bird Recipies)
Mark Buikema — Sterling, IL
INGREDIENTS
1 cup chopped onion
1/3 cup chopped green pepper
2 tablespoons vegetable oil
2 cups chopped cooked pheasant
2 1/2 cups shredded Colby and MontereyJack
cheese, divided
1 can (4 oz.) green chiles
1 can (10 3/4 oz.) cream of chicken soup
1 cup sour cream
1/4 teaspoon ground coriander seed
1/4 teaspoon cumin
1/4 teaspoon salt
6 flour tortillas
Cooking Instructions
Heat oven to 350°F. In large skillet,
cook onion and green pepper in oil. Add pheasant and 1 cup
of cheese combo to the skillet. Add green chiles. In another
pan, combine soup, sour cream, coriander, cumin and salt.
Cook sauce over low heat until warm. Stir 1/2 cup sauce into
pheasant mixture.
Warm tortillas. Divide pheasant mixture
into tortillas. Roll tortillas up and place in a 13 x 9-inch
baking pan. Pour remaining sauce over tortillas and sprinkle
with remaining cheese. Bake until cheese is golden brown.
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