Pheasant Enchiladas

categories: Pheasant Recipes Deer Recipes Duck Recipes Fish Recipes Other Recipes

chef/credit: Helen Ibsen

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Ingredients:

2 cans cream of mushroom or chicken soup. 1- 8 oz. container sour cream, 4 oz. shredded cheddar cheese, 4 oz. shredded mozzarella cheese , 1 lb. pheasant cooked, deboned and diced , 8-6 inch tortillas, 1/2 jar mild salsa

Directions:

Combine soups, sour cream, 4 oz. cheddar cheese and 1/4 jar of salsa. Divide mixture into 2 bowls. Add all of pheasant to 1 bowl stir well. In the other bowl add another 1/4 jar of salsa. Warm tortillas for 10-15 seconds in the microwave. Fill the tortillas with pheasant mixture. Roll them up like crepes. Put them in a 9X13 greased pan seam down. Pour remaining soup mixture over top and spread evenly. Sprinkle the mozzarella cheese over top. Bake for 30-40 minutes at 350 degree oven. Serve with shredded lettuce and extra sour cream and salsa if desired.

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