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Title: Mexican Pheasant
Categories: Meat
Yield: 8 Servings
| 2 | c | Cooked pheasant,cut in |
| 1-inch bites | ||
| 1 | cn | Cream of mushroom soup |
| 1 | cn | Cream of chicken soup |
| 1/2 | Jar Medium salsa | |
| 1 | c | Sour cream |
| 1 | c | Cheddar cheese, grated |
| 1 | c | Monterey Jack cheese, grated |
| 1 | Onion, chopped | |
| 1 | pk | Corn tortillas cut in strips |
Combine pheasant, soups, onion, salsa, sour cream and 3/4 cheese. Layer mixture with tortilla strips. Top with remaining cheese. Bake 30 minutes at 350F.
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