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

3 Pinches

Vicki Butts (lazyme)

Grapeview, WA

Updated on Jan 15, 2015

Sounds like another good way to use up leftover pheasant.

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prep time 20 Min

cook time 30 Min

method Bake

yield 8 serving(s)

Ingredients

2 cups cooked pheasant, bite-size pieces
10 3/4-oz cans cream of mushroom
10 3/4-oz cans cream of chicken
8-oz jars medium salsa
1 cup sour cream
1 cup cheddar cheese, grated
1 cup monterey jack cheese, grated
1 - onion, chopped
1 package corn tortillas, cut into strips

How To Make mexican pheasant

Step 1

Combine pheasant, soups, onion, salsa, sour cream and 3/4 cheese.

Step 2

Layer mixture with tortilla strips.
Step 3

Top with remaining cheese.
Step 4

Bake 30 minutes at 350F.
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