Recipe for Mexican Pheasant 
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Yield:
8 Servings
Ingredients:
Amount Ingredient
2 cup Cooked pheasant,cut in
1 x -inch bites
1 can Cream of mushroom soup
1 can Cream of chicken soup
1/2 jar Medium salsa
1 cup Sour cream
1 cup Cheddar cheese, grated
1 cup Monterey Jack cheese, grated
1 x Onion, chopped
Instructions:
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.

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