mexican pheasant

Name: Mexican Pheasant
Prep time: 20 min
Cook time: 30 min
Yield: 8
Cuisine: American
Ingredients: 2 cup(s) cooked pheasant, bite-size pieces; 10 3/4-oz can(s) cream of mushroom; 10 3/4-oz can(s) cream of chicken; 8-oz jar(s) medium salsa; 1 cup(s) sour cream; 1 cup(s) cheddar cheese, grated; 1 cup(s) monterey jack cheese, grated; 1 - onion, chopped; 1 package(s) corn tortillas, cut into strips

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review

Recipe by

Vicki Butts (lazyme)

@lazyme5909

Grapeview, WA

Sounds like another good way to use up leftover pheasant.

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yield 8 serving(s)

prep time 20 Min

cook time 30 Min

method Bake

Ingredients For mexican pheasant

2 c

cooked pheasant, bite-size pieces
10 3/4-oz can

cream of mushroom
10 3/4-oz can

cream of chicken
8-oz jar

medium salsa
1 c

sour cream
1 c

cheddar cheese, grated
1 c

monterey jack cheese, grated
1

onion, chopped
1 pkg

corn tortillas, cut into strips

How To Make mexican pheasant

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.
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mexican pheasant

Ingredients For mexican pheasant

How To Make mexican pheasant

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