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
Yield: 8 Servings