I discovered this method of making enchiladas when I was experimenting with various ways to prepare pheasant. Pheasant, or fowl in general, can dry out easily, especially when over cooked. After some futile attempts in the slow cooker, I finally decided to add a large can of enchilada sauce to the pheasant from the very beginning of the cooking process to see what would happen. It was a huge success! So, I have adapted this practice to preparing my enchiladas whether it’s pheasant, chicken, or even turkey.
I don’t generally write my own recipes so this is a bit vague and amateurish, but I think you’ll get the idea. Please feel free to comment if you have any questions or if I have not made a step very clear. Bon Appetit!
28 oz can red enchilada sauce
28 oz can green enchilada sauce
15 oz can black beans – drained
1 small box Minute brown rice
2 lbs”ish” pheasant or chicken breasts – can be frozen, cooked, whole, or cut into tenders
2 packages of tortilla shells (my family prefers the corn/flour blend tortilla shells)
Medium bag of Mexican blend grated cheese
- Place fowl in crock pot and entire can of red enchilada sauce. Cook on low for 8 – 10 hours. Shred meat with a fork.
- Add cooked rice and can of black beans
- Add 3/4 c of the cheese blend
- Place about 1 c of mixture into tortilla shell and roll
- Place in baking dish
- Repeat until mixture is gone
- Pour entire can of green enchilada sauce over the top. Place rest of cheese over entire dish.
- Cover with tinfoil and bake at 350 for 25 minutes. Remove tinfoil and bake another 10 minutes or until sauce bubbles around the edge and cheese is just beginning to brown.
Enjoy!
You may also want to visit my blog on how to bake Healthy Chocolate Chip Cookies at https://www.simplestepstoahealthylife.com/yummy-healthy-chocolate-chip-cookies/