2 Cups Cooked Mexican Pheasant, Cut in 1 inch bites
1 can Cream of Mushroom Soup
1 can Cream of Chicken of Chicken Soup
1/2 Jar Medium Salsa
1 Cup Sour Cream
2 Cup Monterey Jack/Cheddar Cheese
1/2 Cup Onion Chopped
1 Package Corn Tortillas cut in strips
Combine pheasant, soups, onion, salsa, sour cream and 3/4 cheese. Layer mixture with tortilla strips. Top with remaining cheese. Bake for 30 minutes at 350 F (8 Servings)
Crap, wrong thread.
Seems we in the west take regularly this bird for granted.
It really is an amazingly beautiful corvid
and is commonly slapped with derision and lead across its range.
Cool that as you move south...they turn into magpie-jays.
This is my all-time favorite, although I never got to see one:
Black-throated Magpie jay