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Mexican Pheasant

2 cups pheasant cooked, cut in 1inch bites
1 can soup, cream of mushroom
1 can soup, cream of chicken
1/2 Jar salsa
1 cup sour cream
1 cup cheddar cheese grated
1 cup monterey jack cheese grated
1 each onions chopped
1 package corn tortillas (6-inch) 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 (180C).

Source: recipeland.com