Mexican Pheasant

Recipe Ingredients

2 cups	474ml	Cooked pheasant - cut in
		Bites
1		Cream of mushroom soup
1		Cream of chicken soup
1/2		Medium salsa
1 cup	237ml	Sour cream
1 cup	146g / 5.1oz	Cheddar cheese - grated
1 cup	146g / 5.1oz	Monterey jack cheese - grated
1		Onion - chopped
1		Corn tortillas cut in strips

Recipe Instructions

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.

Source:
Mitzi Perdue

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