Recipe - Mexican Pheasant

2 cup Cooked pheasant,cut in
1inch bites
1 cn Cream of mushroom soup
1 cn Cream of chicken soup
One half Jar Medium salsa
1 cup Sour cream
1 cup Cheddar cheese, grated
1 cup Monterey Jack cheese, grated
1 Onion, chopped
1 pack Corn tortillas cut in strips

Combine pheasant, soups, onion, salsa, sour cream and Three fourths cheese. Layer
mixture with tortilla strips. Top with remaining cheese. Bake 30 minutes at
350F.