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Pheasant Enchiladas  stewburner
 Aug 05, 2006 16:53 PDT 

ENCHILADAS RECIPES 44 to pick from


---------- Recipe via Meal-Master (tm) v8.06

      Title: Pheasant Enchiladas
Categories: Wildgame, Pheasant
      Yield: 6 Servings

      1 ea Pheasant, cut into pieces
           -or 8 legs and thighs
      2 ea 10oz cans enchilada sauce
      2 ea 10oz cans red chili sauce
      2 md Onions, chopped
      3 ea Eggs, hard-cooked
      2 c Cheddar cheese, grated
      2 c Monterey Jack cheese, grated
      6 oz Can of pitted black olives
      4 oz Can of diced green chiles
     12 ea Flour tortillas
        x Sour cream, optional
        x Guacamole, optional

In a large saucepan, add pheasant pieces and one can of enchilada and chili
sauce. Bring to a boil over medium heat, cover and simmer over low heat 2
to 3 hours or until pheasant is tender. Drain the pheasant and cool.
Reserve the remaining sauce. Discard the skin and shred meat. In a small
saucepan, cover the chopped onions with water, boil three minutes and
drain. Chop hard-cooked eggs, mix grated cheeses, drain olives and place
each in a separate dish. Reserve 1/2 cup cheese and a few olives for

Heat oven to 350 degrees. Butter a 13x9-inch baking dish. Dip a tortilla
into warm sauce to soften. Spoon 1/2 of the shredded meat and the fillings
into each tortilla and tuck its edges under in a smooth roll. Repeat until
side-by-side rolled tortillas fill the pan. Pour the remaining cans of
enchilada and chili sauce over the top and sprinkle with the cheese and
olives. Bake 40 minutes. Optional: Just before serving top with a
spoonful of sour cream and/or guacamole.

This is an excellent way to stretch pheasant or to use older tougher
pieces. The recipe freezes and reheats well.

Source: http://www.SailorRandR.com/recipes/


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