Mexican Pheasant
MAIN COURSE
2 cups cooked pheasant, cut in 1 inch bites
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 jar medium salsa
1 cup sour cream
2 cups monterey jack/cheddar cheese
1/2 cup onion, chopped
1 package corn tortillas cut into strips
► Combine pheasant, soups, onion, salsa, sour cream and 3/4 cheese.
► Layer mixture with tortilla strips. Top with remaining cheese.
► Bake for 30 minutes at 350°.
