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
3T EVOO
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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