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This Mexican main features Breast halves, Can tomatoes, chopped, Can cream of chicken soup, Can chopped green chilies. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Pheasant Enchiladas
Description
This Mexican main features Breast halves, Can tomatoes, chopped, Can cream of chicken soup, Can chopped green chilies. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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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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Chopped onion or onion salt
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Shredded cheddar cheese
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 2022.9kcal
- % Daily Value *
- Total Fat 96.4g149%
- Saturated Fat 39.3g197%
- Cholesterol 423.9mg142%
- Sodium 2050.7mg86%
- Total Carbohydrate 115.0g39%
- Dietary Fiber 14.2g57%
- Sugars 17.2g
- Protein 149.6g300%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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