ever had smoked pheasant enchiladas???

I am most creative when it comes to leftovers. We still had one whole smoked pheasant from the weekend and so I made some green chile enchiladas with it.

I chopped up the breast meat and sautéed it with diced green peppers and yellow onion. For seasoning I used kosher salt, cumin, black pepper and fresh parsley. For a bit more heat I used pepper jack cheese. It turned out delicious. My Sweetness loved it and that's the ultimate compliment!