Pheasant or chicken enchiladas

3:30 pm on 2 June 2017

An enchilada is a tortilla dipped in sauce, rolled around a meat, fish or vegetable filling, covered with lashings of enchilada sauce and cheese, then baked until the cheese is bubbling and golden. They are spectacular in their deliciousness, and remarkably easy to make.

I usually make ours with pheasant, but if you have no pheasant, you can use chicken for a very similar result.

The main ingredient of the dish and what makes it better than a boring old taco or burrito is the enchilada sauce. You can buy the sauce, but why would you when the recipe I am sharing is so much better? I also include the instructions on how to make your own tortillas; these are also really easy to make.

Pheasant Enchilada

Enchilada Sauce


  • 2 Tbsp. vegetable or rice bran oil
  • 2 Tbsp. all-purpose or gluten-free flour
  • Taco seasoning - 2 Tbsp. chilli powder, 1/2 tsp. salt, 1/4 tsp. cumin and 1/4 tsp. dried oregano
  • 2 cups vegetable or chicken stock


Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the seasonings. Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick. You can store this in the fridge for up to two weeks, in a sealed container.



  • 2 cups all-purpose flour
  • 1/2tsp salt
  • 3/4c water
  • 3 tablespoons of good oil


In a large bowl combine flour and salt, then stir in oil and water. Combine well and turn out onto a floured surface. Knead for two minutes, adding a little flour or water as required to make a smooth dough. Rest for ½ an hour. Divide dough into 8 and roll into balls. Using a rolling pin, roll out to 18-20cm round.
In a large, lightly oiled non-stick pan, cook tortillas over a medium heat for 40-60 seconds per side, until lightly browned. 
This recipe can be doubled and the cooked tortillas can be frozen between sheets of baking paper.


  • 8 skinless pheasant or 4 skinless chicken breasts, diced
  • 1 red onion, sliced
  • 1 clove of garlic, minced
  • 1 red capsicum, sliced
  • 300mls sour cream
  • 1 cup tasty cheese and ¾ cup extra for the top
  • 1 tsp dried parsley
  • 1 tsp chilli
  • 1 Tblsp fresh oregano, sliced, or 1 tsp of dried
  • 1 tsp salt
  • ½  tsp black pepper
  • ½  cup water
  • 300mls Enchilada sauce
  • 8 flour tortillas


Preheat oven to 175 degrees C.
In a medium frying pan, over medium heat, cook the garlic, onion and capsicum. Add the pheasant or chicken and cook until the juices run clear. Add the sour cream, cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, 150ml enchilada sauce, chilli powder, green pepper and garlic. Add water as required to stop the mixture from becoming too thick.

Brush each tortilla with enchilada sauce. Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with remaining enchilada sauce and 3/4 cup cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

From Jesse Mulligan, 1–4pm

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