| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Meats |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Cooked pheasant,cut in |
|
|
1-inch bites |
| 1 |
cn |
Cream of mushroom soup |
| 1 |
cn |
Cream of chicken soup |
| 1/2 |
|
Jar Medium salsa |
| 1 |
c |
Sour cream |
| 1 |
c |
Cheddar cheese, grated |
| 1 |
c |
Monterey Jack cheese, grated |
| 1 |
|
Onion, chopped |
| 1 |
pk |
Corn tortillas cut in strips |
INSTRUCTIONS
Combine pheasant, soups, onion, salsa, sour cream and 3/4 cheese. Layer
mixture with tortilla strips. Top with remaining cheese. Bake 30 minutes at
350F.
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”