PHEASANT ENCHILADAS

4 to 6 pheasant breasts

White wine or bottled salsa for simmering

2 10 1/2-ounce cans cream of chicken soup

1 pint sour cream

1 4-ounce can chopped green chiles (reserve some for garnish)

1 dozen small flour tortillas (corn tortillas may also be used)

3/4 large onion, chopped

3 to 4 cups grated Cheddar and Monterey Jack cheese

Black olives for garnish

Chopped green onions for garnish

In a large stockpot, simmer the pheasant breasts in white wine or salsa for 3 hours. Make sure the pheasant is very tender. Shred or chop the pheasant into small pieces.

Preheat the oven to 350°. Mix the pheasant, soup, sour cream, and most of the chiles together. Spread a thin layer of the creamed mixture over the bottom of a 12x9-inch metal pan or glass baking dish. Spread equal amounts of the creamed mixture down the middle of each tortilla, reserving some of the mixture for the top. Sprinkle with the chopped onion and cheese, reserving some of the cheese for the top. (The chopped onion may be mixed into the creamed mixture, as opposed to sprinkling it on top of the mixture.) Roll up the tortillas and place, seam side down, in the prepared pan. Pour the remaining creamed mixture over the top of the rolled tortillas and sprinkle with the remaining cheese. Bake for 25 to 30 minutes.

Garnish with black olives, green onions, and the reserved chiles. We also garnish with picco de gallo or homemade salsa.

Makes 6 to 8 servings.