One of my favorite things to do with my frozen pheasants is throw them in the crock pot add a half of onion, some garlic, salt, and pepper and slow cook them for 8 hours. Then I take the meat and shred it while pulling out any bb’s that may have slipped by me the first time. I am relentless on that issue, nothing worse than biting unexpectedly on a piece of lead. So this is my Enchilada recipe and you can use chicken or any upland game or burger if you liked.
You know I love my mushrooms, and in the fall when the chanterelle’s begin to grow they are a great addition to any dish in my opinion. I add 1.5 cups of chopped mushrooms with 3 tablespoons of butter over medium high heat. Cook for about 5 minutes, then you will spoon the mushrooms out of the pan leaving the reserve sauce in pan.
Add one chopped onion to the pan with four chopped garlic and cook for about 6 minutes until the onions become cooked. You are going to add your shredded pheasant or chicken back to the pan and your cooked mushrooms.
This mole sauce is the bomb, I get it at Whole Foods and it is easy and has a great taste.
Okay once you cook it for about 5 minutes on medium you are ready to begin assembling the dish.
Make sure to use your hand and squeeze the outside of the tortilla to evenly distribute the stuffing. Roll the ends in, and then roll the tortilla up. Before putting into a casserole pan, make sure to put a little of your enchiladas sauce on the bottom of the pan.
I use Medium, I do not want too much heat and not able to taste the sweet mole sauce inside. You do not want to go over the top here.
This is my personal opinion, but I try to over stuff my tortillas and make them large because I do not want to much tortilla in my dish. Now, I add some special stuff on top.
I use two cans, and make sure they are MILD. Too much heat, and you lose the dish.
Then I put a little chopped olives over them, and some cheese. I use a mix of Tillamook white cheddar and Gouda, about a cup. I used one can of enchilada sauce and I put some right over the chills then add my olives.
Now for the cheese.
That is how it is done. I will not have finished product pictures until tomorrow after we have some elk on the ground. Tomorrow is the opener of elk season and for lunch my hunters will be getting after this dish. This one is MONEY.
Looks great! Would love to try that. Never had pheasant before.
Off topic, sorta, but back in September, I went on my first dove hunt down at my in-laws ranch. Got there Thursday night by myself and was able to bag 2 (only saw about 5). Never got anything the rest of the weekend as they just weren’t flying, but it was a ton of fun and now I want to do more hunting. Maybe I can get one of those wild turkeys they have running around at Thanksgiving.
Pingback: Enchilada Casserole | familyrecipebooks
Pingback: Snapshots of husband’s New Mexican stacked enchilada: his first one in Bolivia. « 3rdculturechildren
Great idea – great directions! I have 3 picky eaters (young boys) so I make something similar but MUCH, MUCH more bland. I appreciate your ideas and will see if the boys can tolerate a little more flavor!