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Pheasant Enchiladas
Looking to spice up the night with something delicious? Try these perfect Pheasant Enchiladas!
Print Recipe
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Course
Main Course
Cuisine
American
Servings
5
Servings
Ingredients
2-3
Cups
MacFarlane Pheasant Breasts
Cooked, chopped or diced
1
Can
Cream of Chicken Soup
1
Pint
Sour Cream
Not low fat
1
Can
Chopped Green Chiles
3
Cups
Shredded Cheddar Cheese
2
Cans
Enchilada Sauce
10
Flour Tortillas
Instructions
Mix pheasant breasts, cream of chicken soup, sour cream, green chiles, 2 cups of cheddar cheese in a bowl.
Pour 1 can of enchilada sauce into bottom of casserole dish- about 9x 13 inch size.
Put the mixed ingredients into tortillas and roll up, place in dish.
Pour another can of enchilada sauce over top and sprinkle with the other cup of shredded cheese.
Cover with foil and bake at 350 degrees F for 30-40 min.
Notes
From Sioux Falls, S Dakota via Panache Acres, Janesville
Topics
Entrees, Pheasant Breast