Saline River Hunting Lodge and Guide Service Inc
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Mexican Pheasant
Serves: 6-8
Prep Time: 1 hour

2 c. cooked pheasant, cut in 1-inch bites
1 can cream of mushroom soup
1 can cream of chicken soup
1 onion, chopped
1/2 jar medium salsa
1 c. sour cream
1 c. cheddar cheese, grated
1 c. Monterey Jack cheese, grated
1 pkg. corn tortillas, cut in strips

Combine pheasant, soups, onion, salsa, sour cream and 3/4 cheese. Layer in mixture with tortilla strips. Top with remaining cheese. Bake 30 minutes at 350 degrees.


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