Pheasant Enchiladas and Spanish Rice

3 cups cooked shredded pheasant*

1 medium size onion, chopped

1 chopped green pepper

11/2 cup shredded monterey jack cheese

1 cup shredded 4 mexicancheese mixture

8 6” flour tortillas

1 chopped tomato

1 sliced green onion

1 T chili powder

1 cup Pace Picante sauce-mild

1 cup sour cream

1 can cream of chicken soup


While oven is preheating to 350:

Combine soup, sour cream, picante and chili powder in a bowl

In another bowl, combine pheasant, chopped onion, green pepper and monterey cheese

Take half (about 1 ½ c) of the soup mixture and add into the pheasant bowl and stir

Heat tortilla shells on warm fry pan to make them soft and foldable

Divide pheasant mixture into 8 and place onto the tortillas one at a time, and roll up: 

Set a tortilla shell on the counter in front of you

Place 1/8th of pheasant mixture in a horizontal line onto bottom half of tortilla

Fold sides into center first

Tuck bottom edge in to begin making a tube, and roll up tortilla

Place tortillas seam side down in greased baking dish

Pour remaining soup mixture on top of the tortillas

Cover and cook 45 minutes

Remove from oven, top with 4 cheese mix, chopped tomato and green onion


While the enchiladas are in the oven, make the rice!


Spanish Rice


1 small onion, chopped small

2 cups long grain rice 

2 1/3 cups chicken broth

1 cup Pace Picante salsa-mild

1 can black beans, drained


Heat oil in a fry pan, add onion and green pepper and sauté about 5 minutes

Add the uncooked rice and stir it in the pan until it becomes browned

Combine broth and salsa into the rice cooker

Add the rice mixture and turn on cooker—half way through, stir in the beans

Rice should be done within 25 minutes

Serve with sour cream, guacamole and tortilla chips on the side.  Oh-Lay!     

Serves 4-8 people                                                        *Chicken works too

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