CREAMY PHEASANT ENCHILADAS

Who doesn’t love throwing a few ingredients into a crockpot in the morning then coming home to wonderful aromas floating throughout their home? It smells like you spent your entire day cooking without ever really lifting a finger. I have a plethora of favorite meals, however, if I’m staying at home for dinner, this is my absolute favorite. It’s even better when I can use wild game to make it! It’s deliciously cheesy and creamy and incredibly easy to make. Along with the enchiladas, I’ll usually serve spanish rice, corn, or beans on the side. Is this recipe good for you? No, but will it melt in your mouth? You bet.

Ingredients:

  • 4 Pheasants 
  • 1 ½ jar(24oz) of Salsa
  • Tortillas
  • 1 Can Cream of Chicken 
  • 1 Can Cream of Mushroom
  • 2 Cups of Cheddar Jack Cheese 
  • ½ Cup of Cilantro (Optional)

Directions:

1. Clean and debone four pheasants. I usually use the breasts and what I can of the thighs. Place the meat into a crockpot and pour 1 ½ jar (24oz) of salsa of your choice over the meat. I typically use the Chi Chi’s Mild/Medium Chunky Salsa. Cook on low for 8-10 hours. 

2. While the meat cooks, you can prep the enchilada sauce by mixing a can of the cream of chicken soup, and a can of the cream of mushroom soup and place in the refrigerator until needed. 

3. In the last hour of the pheasant cooking in the crockpot, shread the meat. 

4. Turn your oven on and preheat to 400 degrees.  

  5. Using a large cutting board, lay out one tortilla and spread the meat down the middle, roll the tortilla, and place into a 9x13 casserole pan. Repeat until all the meat is used, laying each enchilada right next to the other.

6. When the pan is full, pour your sauce mixture over the top of the enchiladas and spread over the top evenly, followed by 2 cups of cheddar jack cheese. However, because I’m a Wisconsin girl, I usually add more. 

7. Place the pan into the oven when it reaches 400degrees and let the enchiladas bake for 20 minutes or until cheese is melted and starts to golden. 

8. (Optional) Top the enchiladas using ½ a cup of cilantro.

Enjoy!

This recipe can also be viewed on Chase Nation.

Creamy Pheasant Enchiladas

Creamy Pheasant Enchiladas