Our Favorite Recipe
(submitted by: Mimi Udovich, Greaney, MN)
9X13 for 30-35 min (or until firm) at 350.
2. Remove and poke holes all over. Pour on can of Old El Pasoenchilada
sauce, spread with cooked pheasant and top with 1 cup cheese.
3. Bake for an additional 30 minutes.
4. NOTE: I sprinkle the pheasant with a heaping Tbsp of fajita seasoning
Udovich Guide Service|
12545 Willow River Rd Greaney, MN 55771