2 lbs. upland bird
2 cups cheddar cheese
1 can cream of chicken soup
½ tsp. chili powder
½ tsp. paprika
1 cup sour cream
6-8 soft shells
1 (2 ½ oz.) can green chiles
3 T. olive oil
2 tsp. Zombie Cajun hot sauce
Cut and fry your upland game bird, preferably quail or pheasant, with Zombie Cajun hot sauce in olive oil. Combine half the soup, sour cream, and all the seasonings with the meat. Spoon into tortillas and roll in 9×13 pan. Mix remaining soup and sour cream together and spread evenly over the top of shells. Top with cheese and bake at 350° for 30 to 35 minutes until cheese is melted. Serve with red or green sauce, if desired.
