Ingredients
4 pheasant breast halves
16 oz can tomatoes,chopped
10 oz can cream of chicken soup
4 oz can chopped green chilies
1 cup chopped onion or onion salt
2 cup shredded cheddar cheese
1 tsp ground cumin
1/2 tsp garlic powder
12 corn tortillas
Directions
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).
Servings: 4 servings
Pheasant Enchiladas Recipe brought to you by Recipe Ideas
Categories: Enchilada; Mexican; Pheasant; Poultry; Wild Game
The History of Recipes
Transcribed cooking instructions as an idea can be observed far back into distant history, in fact as far back into recorded history as pharonic Egypt, and potentially, even further back. Having said that, in the main part, these ancient cookbooks were just primitive hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe discovered, according to Professor Solomon Katz, are a few stone tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. Progressing into The time of the romans around 25BC a man called Apicius created a few documents showing how to cook the recipes cooked by his fellow Romans. In his works, he tells us how the roman meals were separated into appetizers, main meal and dessert, something that is very familiar to us today. He also recounts how the ancient Romans made use of many spices, including a few that will be familiar to modern cooks for example basil, rue and asafoetida. Later, in the 15th century, knights returning from the crusades brought us a variety of foods and spices from the holy land, including spices such as coriander, parsley, and basil. These new foods and spices created an eruption in recipe publications, some of which are now in academic collections. By the advent of the 1900s, cooking publications are greatly in demand as a result of better eduction, increased leisure time and being a little richer. Like it or not, the introduction of TV brings us TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Pheasant Enchiladas recipe.
