Mexican pheasant
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cooked pheasant,cut in |
| 1-inch bites | ||
| 1 | can | Cream of mushroom soup |
| 1 | can | Cream of chicken soup |
| ½ | Jar Medium salsa | |
| 1 | cup | Sour cream |
| 1 | cup | Cheddar cheese, grated |
| 1 | cup | Monterey Jack cheese, grated |
| 1 | Onion, chopped | |
| 1 | pack | Corn tortillas cut in strips |
Directions
Combine pheasant, soups, onion, salsa, sour cream and ¾ cheese. Layer mixture with tortilla strips. Top with remaining cheese. Bake 30 minutes at 350F.