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Pheasant - Enchiladas

(from Pheasants Forever Essential Game Bird Recipies)

Mark Buikema — Sterling, IL

INGREDIENTS

1 cup chopped onion

1/3 cup chopped green pepper

2 tablespoons vegetable oil

2 cups chopped cooked pheasant

2 1/2 cups shredded Colby and MontereyJack cheese, divided
1 can (4 oz.) green chiles
1 can (10 3/4 oz.) cream of chicken soup
1 cup sour cream

1/4 teaspoon ground coriander seed

1/4 teaspoon cumin
1/4 teaspoon salt
6 flour tortillas

 

Cooking Instructions

Heat oven to 350°F. In large skillet, cook onion and green pepper in oil. Add pheasant and 1 cup of cheese combo to the skillet. Add green chiles. In another pan, combine soup, sour cream, coriander, cumin and salt. Cook sauce over low heat until warm. Stir 1/2 cup sauce into pheasant mixture.

Warm tortillas. Divide pheasant mixture into tortillas. Roll tortillas up and place in a 13 x 9-inch baking pan. Pour remaining sauce over tortillas and sprinkle with remaining cheese. Bake until cheese is golden brown.

 

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