Mexican Pheasant

• 2 Cups Cooked Pheasant, Cut in 1 inch bites
• 1 can Cream of Mushroom Soup
• 1 can Cream of Chicken of Chicken Soup
• 1/2 Jar Medium Salsa
• 1 Cup Sour Cream
• 2 Cup Monterey Jack/Cheddar Cheese
• 1/2 Cup Onion Chopped
• 1 Package Corn Tortillas cut in strips

Combine pheasant, soups, onion, salsa, sour cream and 3/4 cheese. Layer mixture with tortilla strips. Top with remaining cheese. Bake for 30 minutes at 350 F (8 Servings)

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