Pheasant Skillet Enchiladas


4 pheasant breasts, cut into 1-inch pieces

1 red onion

2 garlic cloves, minced

1 tbsp. cumin

1 tbsp. chili powder

1 ½ tsp. oregano

Salt and pepper (to taste)

3 4-oz. cans green chilies, chopped

½ c. green salsa

1 c. sour cream

1 c. shredded pepper jack cheese

¼ c. shredded cheddar cheese

6 shredded corn tortillas


In a large skillet, sauté red onion and garlic in olive oil until soft and fragrant. Add pheasant, stirring until cooked thoroughly. Reduce heat to low. Add cumin, chili powder, and salt and pepper. Cook 1-2 minutes. Add green chilies, salsa, sour cream, and ¾ c. pepper jack. Bring to a low boil. Add tortillas. Transfer to a cast iron skillet. Cover will foil. Bake at 350 degrees for 30 minutes. Remove foil, cook an additional 10 minutes.