Mexican Pheasant

2 c Cooked pheasant,cut in

1-inch bites

1 cn Cream of mushroom soup

1 cn Cream of chicken soup

1/2 Jar Medium salsa

1 c Sour cream

1 c Cheddar cheese, grated

1 c Monterey Jack cheese, grated

1 Onion, chopped

1 pk 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 30 minutes at 350F.