Mexican pheasant

Yield: 8 servings

Measure 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

Combine pheasant, soups, onion, salsa, sour cream and ¾ cheese. Layer mixture with tortilla strips. Top with remaining cheese. Bake 30 minutes at 350F.

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