Ground Pheasant Enchilada Recipe

Ground Pheasant Enchiladas

Prep Time:  20 minutes
Cook Time: 20 minutes

1 pound ground pheasant
8oz package of cream cheese
1 cup salsa
16oz can of black beans
10-14 fajita size flour tortilla shells
16oz can red enchilada sauce
1 ½ to 2 cups shredded cheese

Brown the ground pheasant and in a separate pan melt the cream cheese and salsa together. Add the black beans and ground pheasant once the creams cheese and salsa mixture is melted and creamy. Mix all ingredients well and spoon into tortilla shells and place into a 9x13 baking dish. Top with enchilada sauce and cheese. Cook at 350° for 20 minutes (cover for gooey enchiladas or leave uncovered for a crispier top).

Yield: 7 servings

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