Instructions
Salsa Verde
Step #2 - Gather all ingredients together. Tomatillos, Jalapenos, Poblano Pepper Onion, Garlic, Lime and Cilantro.
Step #3 - Remove the husk from the Tomatillos
Step #4 - Wash the Tomatillos and Peppers and remove skin from Onion
Step #5 - Quarter the Onion then place the Tomatillos, Peppers and Onion on a small baking sheet.
Step #6 - Place in the oven with Broiler set to HI. Allow one side to char, then turn everything over. Keep a close eye on this, you want it to char, not burn.
Step #7 - Once everything is nicely charred, remove from oven.
Step #8 - Remove the outer skin from the Poblano Pepper
Step #9 - Remove stems from peppers, then add to food processor. Add Onion, garlic cloves and Cilantro. Season with Salt and squeeze in juice from one Lime.
Step #10 - Pulse the food processor a few times until you get the consistency you want. Taste and add additional salt if needed.
Step #11 - Remove to a bowl once you're happy with the taste and consistency.
Green Enchilada Sauce
Step #13 - Gather together your Jalapeno's, Onion and Garlic Cloves.
Step #14 - Remove the stems from Jalapeno's then cut them in half.
Step #15 - Remove the seeds from the Jalapeno's, scraping out with a spoon.
Step #16 - Remove the skin from the Onions then quarter.
Step #17 - Add Jalapenos, Onion and Garlic to baking sheet. Drizzle with a little Olive Oil.
Step #18 - Place in the oven with broiler set to HI.
Step #19 - Remove from oven with everything is nicely charred.
Step #20 - Add charred Peppers, Onions and Garlic to food processor.
Step #21 - Add Hatch Green Chiles to food processor.
Step #22 - Squeeze in juice from one lime.
Step #23 - Add in Pheasant Stock, Cilantro, Salt, Pepper and Cumin, then turn food processor to high or blender to puree.
Step #24 - Taste and add additional seasoning if needed.
Step #25 - Remove to a bowl
Step #26 - Place both sauces in the refrigerator to cool off and thicken.
Pheasant Enchiladas
Step #28 - Lay Pheasant Breast out and allow to reach room temperature if frozen. Dry with paper towels.
Step #29 - Dice up Onion and Garlic
Step #30 - Chop up some Cilantro
Step #31 - Season skin side generously with Salt and Pepper.
Step #32 - Season with Taco Seasoning.
Step #33 - Add one tablespoon of Olive Oil and one tablespoon of butter to skillet, setting heat to medium high.
Step #34 - When skillet is hot, place pheasant breast in pan, skin side down.
Step #35 - While the skin side is cooking, season the other side with Salt, Pepper and Taco Seasoning.
Step #36 - Allow to cook 4 to 5 minutes, until brown, then flip.
Step #37 - When internal temperature reach around 155 remove Pheasant to a plate and allow to rest.
Step #38 - Add diced Onions to hot skillet.
Step #39 - Season Onions with salt and pepper. Cook for 5 to 7 minutes until Onions are translucent.
Step #40 - Add chopped Garlic and cook for another minute.
Step #41 - Add one can of Green Chiles to a mixing bowl. Add in one cup of Salsa Verde. Juice from one Lime. One tablespoon of Taco Seasoning, Salt and Pepper. Add chopped Cilantro.
Step #42 - Add cooked Onions and Garlic to mixing bowl.
Step #43 - After the Pheasant has cooled off, start shredding it with two forks or your hands.
Step #44 - Once shredded, sprinkle with additional Taco Seasoning.
Step #45 - Add shredded Pheasant to mixing bowl.
Step #46 - Combine all the ingredients in the mixing bowl. This will be our filling for the Enchiladas.
Step #47 - Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with some cooking spary, then spoon in enough of the green sauce to cover the bottom of the dish.
Step #48 - Place all the flour tortilla on a plate.
Step #49 - Spoon some of the filling on top of one of the flour tortillas
Step #50 - Cover with shredded cheese.
Step #51 - Roll up and place in baking dish, with tortilla seam facing the bottom of the dish.
Step #52 - Repeat until your baking dish is full or you run out of filling.
Step #53 - Cover with remaining green sauce. Using a spatula to spread out into an even layer, working sauce down into groves.
Step #54 - Cover with shredded Colby Jack Cheese.
Step #55 - Place in the oven to bake for 10 minutes
Step #56 - After the cheese has melted, set broiler to HI and brown the top of the cheese. Watch carefully.
Step #57 - Remove from oven when cheese starts to brown.
Step #58 - Sprinkle with fresh chopped Cilantro.
Step #59 - Allow to cool, then serve.
