Certainly! Here’s a delightful recipe for Pheasant Enchiladas that will surely tantalize your taste buds with its flavorful blend of ingredients, perfect for those who love a touch of Southwestern and Mexican flair in their dishes! 🌶️🧀
Pheasant Enchiladas
Description
Make and share this Pheasant Enchiladas recipe from lovewithrecipes.com. These enchiladas are a delightful fusion of Southwestern U.S. and Mexican flavors, perfect for a cozy winter dinner! 🍽️🔥
Ingredients
| Quantity | Ingredient |
|---|---|
| 4 | Pheasant breast |
| 1 can | Tomatoes |
| 1 can | Green chilies |
| 1 | Onion |
| 1 | Cheddar cheese |
| 2 tsp | Ground cumin |
| 1 tsp | Garlic powder |
| 1/2 tsp | Salt |
| 12 | Corn tortillas |
Nutrition Information
- Calories: 2966.9
- Fat: 124.9g
- Saturated Fat: 61.8g
- Cholesterol: 682.2mg
- Sodium: 3669.9mg
- Carbohydrates: 198.6g
- Fiber: 27.9g
- Sugar: 30.3g
- Protein: 265.2g
Instructions
-
Prepare the Pheasant
- Start by covering the pheasant breasts with water in a saucepan.
- Simmer gently for about 30 minutes until the pheasant is tender.
- Once cooked, allow the pheasant to cool, then bone and cut it into strips.
- Set the juicy strips of pheasant aside for later.
-
Create the Enchilada Sauce
- In a mixing bowl, combine the canned tomatoes, green chilies, finely diced onion, ground cumin, garlic powder, and a pinch of salt.
- Stir everything together to create a zesty and flavorful enchilada sauce.
-
Prepare the Tortillas
- To soften the corn tortillas and infuse them with flavor, dip each tortilla into the flavorful broth left from boiling the pheasant.
- Lay the moistened tortilla on a plate, ready for the filling.
-
Assemble the Enchiladas
- Place a generous 2 tablespoons of the pheasant mixture and 1 tablespoon of shredded cheddar cheese onto each tortilla.
- Gently roll up the tortillas, ensuring they are tightly wrapped, and place them seam side down in a baking pan.
- Repeat this process until all tortillas are filled and snugly arranged in the pan.
-
Bake to Perfection
- Preheat your oven to 350°F (175°C).
- Once all the enchiladas are snugly nestled in the pan, pour the remaining enchilada sauce evenly over the top.
- Sprinkle the remaining cheddar cheese on top, creating a gooey, cheesy layer of deliciousness.
- Bake the enchiladas in the preheated oven for about 20 minutes, or until the cheese is perfectly melted and bubbling.
-
Serve and Enjoy!
- Once out of the oven, let the enchiladas cool slightly before serving.
- Garnish with fresh cilantro, a dollop of sour cream, and a sprinkle of chopped green onions for a burst of freshness and color.
- Serve these piping hot enchiladas with a side of Mexican rice, refried beans, and a zesty salsa for a complete and satisfying meal!
Tips for Perfect Enchiladas
- For an extra kick of heat, add a dash of cayenne pepper or a few slices of jalapeños to the filling.
- If you prefer a milder flavor, opt for mild green chilies and a milder cheddar cheese.
- Make these enchiladas ahead of time by assembling them, covering tightly with foil, and refrigerating until ready to bake.
- Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days, making them a delicious option for meal prep!
Recipe Notes
- This recipe yields a generous pan of delicious Pheasant Enchiladas, perfect for sharing with family and friends.
- Feel free to customize the filling with your favorite ingredients such as black beans, corn, or diced bell peppers.
- The combination of tender pheasant, zesty sauce, and gooey cheese makes these enchiladas a crowd-pleasing favorite for gatherings and special occasions.
Now, gather your ingredients, roll up those enchiladas, and get ready to savor every flavorful bite of these Pheasant Enchiladas! 🌮✨ Enjoy the rich flavors of the Southwest and the comfort of a delicious homemade meal! 🍽️🎉
