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

1. Combine pheasant, soups, onion, salsa, sour cream and 3/4 cheese.
2. Layer mixture with tortilla strips.
3. Top with remaining cheese.
4. Bake 30 minutes at 350F (180C).

pheasant cooked, soup, soup, salsa, sour cream, cheddar cheese, onions, corn tortillas

Taken from recipeland.com/recipe/v/mexican-pheasant-43337 (may not work)