Cover pheasant with water and simmer for 30 minutes. Cool, bone,and cut into strips,set aside. Mix tomatoes, soup, chilies, cumin, and garlic powder. Dip tortillas into broth left from boiling pheasant, place one on a plate,add 2 Tb. of mixture and 1 Tb. of cheese. Roll up and place seam side down in baking pan. After all are filled and rolled, Pour remaining sauce evenly over enchiladas and sprinkle with remaining cheese. Bake at 350 until cheese is melted(about 20 minutes). Posted to MM-Recipes Digest by wayne
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1082g)|
|Recipe Makes: 4|
|Calories from Fat: 415 (22%)|
|Amt Per Serving||% DV|
|Total Fat 46.2g||62 %|
|Saturated Fat 17.7g||89 %|
|Monounsaturated Fat 12.5g|
|Polyunsanturated Fat 11.3g|
|Cholesterol 169.8mg||52 %|
|Sodium 1239.5mg||43 %|
|Potassium 1972.3mg||52 %|
|Total Carbohydrate 276.1g||81 %|
|Dietary Fiber 38.9g||156 %|
|Sugars, other 237.2g|
|Protein 95.2g||136 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1852
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.