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