Recipe - Pheasant Enchiladas

4 Pheasant breast halves
16 ounce Can tomatoes,chopped
10 ounce Can cream of chicken soup
4 ounce Can chopped green chilies
1 cup Chopped onion or onion salt
2 cup Shredded cheddar cheese
1 teaspoon Ground cumin
One half teaspoon Garlic powder
12 Corn tortillas

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).
Posted to MMRecipes Digest by wayne Wayne@Wilmington.Net on Mar 30,
1998