Mexican Pheasant
Yield
8 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
pheasant
cooked, cut in 1inch bites |
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | can |
soup, cream of chicken
|
|
| ½ | Jar |
salsa
|
*
|
| 1 | cup |
sour cream
|
|
| 1 | cup |
cheddar cheese
grated |
|
| 1 | cup |
monterey jack cheese
grated |
|
| 1 | each |
onions
chopped |
|
| 1 | package |
corn tortillas (6-inch)
cut in strips |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
pheasant
cooked, cut in 1inch bites |
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | can |
soup, cream of chicken
|
|
| 0.5 | Jar |
salsa
|
*
|
| 237 | ml |
sour cream
|
|
| 237 | ml |
cheddar cheese
grated |
|
| 237 | ml |
monterey jack cheese
grated |
|
| 1 | each |
onions
chopped |
|
| 1 | package |
corn tortillas (6-inch)
cut in strips |
*
|
Directions
Combine pheasant, soups, onion, salsa, sour cream and ¾ cheese.
Layer mixture with tortilla strips. Top with remaining cheese.
Bake 30 minutes at 350℉ (180℃).
