Mexican Pheasant

Yields:	8 servings
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	Preparation	15 minutes
	Cooking	30 minutes
	Ready In	45 minutes

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Ingredients

2	cups	pheasant	cooked, cut in 1inch bites
1	can	soup, cream of mushroom
1	can	soup, cream of chicken
1/2	Jar	medium salsa
1	cup	sour cream
1	cup	cheddar cheese	grated
1	cup	monterey jack cheese	grated
1	each	onion	chopped
1	package	corn tortillas	cut in strips

Directions

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.

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Member Review

Empanadas - S. American

This recipie is harder to make than it seems. The dough I also found was too small and the temperature was too high and the empanadas burned a little, but they were good and fun to make. You just have to have patience.

Reviewed by Kat29193