(submitted by kevinlowell)

 

2 Cups Cooked Pheasant, Cut in 1/2 inch bites

1 can Cream of Mushroom Soup

1 can Cream of Chicken Soup

8 oz. 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 of the cheese in mixing bowl.  Place a thin layer of torilla strips on the bottom of a 9.5 x 13.5 baking dish (3-quart).  Then continue layering mixture and tortilla strips until used up.  Top the casserole with remaining cheese and Bake for 30 minutes at 350 F

(8 Servings)