Love Thursday-Love Cooks!

My husband is a great cook. His food is almost legendary amongst our friends. He also does most of the cooking in the house (he works at home, so it is easier for him to start dinner while I pick up the kids). A couple weeks ago, he made the Best Enchiladas Ever (TM pending!). He made about 40 servings of them-completely serious. It is a labor intensive recipe and took him most of that weekend to make. We just finished those late last week. This Monday I hosted a baby shower for one of my co-workers and offered to provide the food. I sort of signed my husband up for cooking without actually asking him first. The mom-to-be asked for enchiladas. I couldn't say no. So, this weekend, when I'm sure he would have rather done other things, my husband shopped, boiled, chopped, shredded, and made the Best Enchiladas Ever. Everyone loved them.

Love Cooks (even when, I'm sure he would have rather been watching ESPN!).

I couldn't post this without sharing the recipe:

From the Joshua Creek Ranch Hunter's Harvest Cookbook
Pheasant Enchiladas

4 whole pheasants (You can substitute any meat you want-turkey, chicken, or pork would work extremely well)
6 ribs celery, chopped
1 onion, chopped
1 tbsp black pepper
1 clove garlic, chopped
1 tbsp chicken base
2 jalapenos
1 10 oz can Ro-Tel tomatoes with green chiles
20 yellow corn tortillas
1 lb cheddar cheese, grated (original recipe uses 2)

Enchilada Sauce
2 10.5 oz cans cream of celery soup, undiluted
2 18 oz cans enchilada sauce
1 10 oz can Ro-Tel tomatoes with green chiles
1 cup Velveeta Cheese, cut up
1 tbsp chili powder
1 tsp paprika
1 tsp cumin

Combine all sauce ingredients in a saucepan and bring to a low rolling boil. Reduce heat and simmer for 10-15 minutes.

Remove any shot, unwanted fat, feathers from birds (my husband shot all the pheasant we used). Wash, Cook pheasant in stock pot with water, celery, onion, garlic, jalapeno, black pepper, and chicken base until meat starts to separate from the bone. (This is when the house starts smelling really good.) Drain and discard stock or freeze it. Remove meat from bone and chop. Add Ro-Tel and 1 cup enchilada sauce to meat. Mix and shred until meat is smooth.
Heat each tortilla in a pan with a small amount of hot peanut oil (I assume you can use vegetable or canola if there are allergies) to soften the tortillas. Place 3 tbsp of meat in tortilla, roll and place in a large pan. After all are rolled, pour remaining sauce over enchiladas. Sprinkle with grated cheese and paprika. Bake for 30 minutes.

These enchiladas are reeeeaaally cheesy and reallly good. You can make this spicier based on the kind of Ro-Tel you use. I know you will love it!
Enjoy!