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  • Writer's pictureBrenda Mizenko

Pheasant chilaquiles recipe!

Hey everyone! I wanted to share my wonderful recipe for pheasant chilaquiles! It sure was a hit during the 2019 Black Hills NAVHDA Natural Ability Test near Sundance, WY. It's the perfect recipe to make when you're stuck at home or any other time. Enjoy! Brenda Mizenko

Baked Pheasant Chilaquiles

By Brenda Mizenko- Summerset, SD


2lbs tomatillos (husks removed)

1 Jalapeno pepper or Serrano. (2 if you like it hot)

1 bunch of cilantro-chopped.

1 red onion

4 garlic cloves

1 tablespoon canola oil

2 cups of shredded pheasant or chicken.

1 pack of shredded Colby Jack Cheese

1 cup of vegetable or chicken broth

1 pack of tostadas (Guerrero or Mission work well)

Salt and Pepper


A day before, put pheasant breast and/ or hind quarters in a crock pot with ½ of the diced onion, 2 of the garlic cloves, and salt and pepper. Pour 4 cups of chicken broth and heat on low for 8 hours. Once pheasant is cooked, let cool, shred meat, and reserve the stock for later.

Tomatillo Sauce

Remove the husks from the tomatillos, wash and put in a soup pan filled with water. Add jalapeno or Serrano pepper. Bring to a boil and then simmer for 5 minutes or until tomatillos are soft but not mushy. Let cool. You can pour cool water in to help the process.

While tomatillos are cooking, dice up the onion, garlic and cilantro. Put in a blender along with the cooked tomatillos, peppers, and ½ cup of reserved pheasant stock. Blend together. You may add more stock as needed.

Once sauce is all blended, in a deep sauce pan, pour the tablespoon of oil and let heat. Slowly, pour tomatillos sauce and heat up. It should be hot but not boiling. Once it is heated remove from stove.

In 9x9 pan (Or larger depending on how much you make) pour a little of the tomatillo sauce at the bottom and spread around. Take the tostadas and break them into little pieces placing them at the bottom of the pan. Take some of the shredded pheasant and cover the first layer of tostadas. Then sprinkled shredded cheese over pheasant. Pour a ladle of tomatillo sauce over the cheese. Repeat with a layer of tostadas, pheasant, cheese, tomatillo sauce. Keep layering it until all of the ingredients are used up. The final top layer should have cheese. If you have extra tomatillo sauce pour the rest over the chilaquiles. Cover with aluminum foil.

Preheat oven to 350. Place covered chilaquiles in the oven for 30 minutes or until cheese is melted.

Serve hot with sour cream, Tapatio sauce or any salsa of your choice. Enjoy!

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