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).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 359.41 Kcal (1505 kJ) | ||
| Calories from fat | 116.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.91g | 20% | |
|---|---|---|---|
| Cholesterol | 108.4mg | 36% | |
| Sodium | 222.68mg | 9% | |
| Potassium | 474.78mg | 10% | |
| Total Carbs | 15.4g | 5% | |
| Sugars | 1.42g | 6% | |
| Dietary Fiber | 2.17g | 9% | |
| Protein | 42.69g | 85% | |
| Vitamin C | 17.2mg | 29% | |
| Iron | 2.2mg | 12% | |
| Calcium | 197.6mg | 20% | |
| Amount Per 100 g | |||
| Calories | 161.99 Kcal (678 kJ) | ||
| Calories from fat | 52.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.82g | 20% | |
|---|---|---|---|
| Cholesterol | 48.86mg | 36% | |
| Sodium | 100.37mg | 9% | |
| Potassium | 213.99mg | 10% | |
| Total Carbs | 6.94g | 5% | |
| Sugars | 0.64g | 6% | |
| Dietary Fiber | 0.98g | 9% | |
| Protein | 19.24g | 85% | |
| Vitamin C | 7.7mg | 29% | |
| Iron | 1mg | 12% | |
| Calcium | 89.1mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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