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 350 degrees F.

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