We hope that you and your families are staying safe and healthy during this tumultuous season. Currently, we are open by appointment only. To schedule, please contact us. Masks are required in the store, and space is limited to allow for social distancing. Thank you for your cooperation!
Pheasant Skillet Enchiladas
Ingredients:
4 pheasant breasts, cut into 1-inch pieces
1 red onion
2 garlic cloves, minced
1 tbsp. cumin
1 tbsp. chili powder
1 ½ tsp. oregano
Salt and pepper (to taste)
3 4-oz. cans green chilies, chopped
½ c. green salsa
1 c. sour cream
1 c. shredded pepper jack cheese
¼ c. shredded cheddar cheese
6 shredded corn tortillas
Directions:
In a large skillet, sauté red onion and garlic in olive oil until soft and fragrant. Add pheasant, stirring until cooked thoroughly. Reduce heat to low. Add cumin, chili powder, and salt and pepper. Cook 1-2 minutes. Add green chilies, salsa, sour cream, and ¾ c. pepper jack. Bring to a low boil. Add tortillas. Transfer to a cast iron skillet. Cover will foil. Bake at 350 degrees for 30 minutes. Remove foil, cook an additional 10 minutes.
Fall Photo Challenge
This season, we celebrate the sporting lifestyle and all things outdoors. Submit your picture for a chance to be featured on our social media and win some Johnston Arms swag! To enter, click below or tag @johnstonarms in your post. Winner will be announced November 10!
