Mexican pheasant
Yield: 8 Servings
Ingredients:
- 2 c Cooked pheasant cut in
- 1-inch bites
- 1 cn Cream of mushroom soup
- 1 cn Cream of chicken soup
- 1/2 Jar Medium salsa
- 1 c Sour cream
- 1 c Cheddar cheese grated
- 1 c Monterey Jack cheese grated
- 1 Onion chopped
- 1 pk Corn tortillas cut in strips
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.
