1/2 pound ground chicken
1/3 cup chopped onion
1/3 cup chopped green pepper
1 (14 oz.) can chopped tomatoes
1 (14 oz.) can red kidney beans
1 can chopped mushrooms
1 small can tomato paste
1/8 teaspoon pepper, oregano, cayenne
Preheat oven to 350 degrees.
Brown ground chicken in a non-stick frying pan until no longer pink. Add onion and pepper. Continue cooking for 2 minutes. Transfer to a large pot and add remaining ingredients. Simmer for 20 minutes.
Mix soup, sour cream, green chili, salt, and chicken together. Pour a little of this mixture in bottom of a
9x 12-inch pan.
Fill tortillas with cheese and onions and roll each filled tortilla and put into pan on top of mixture. After all tortillas are in pan, pour rest of mixture over enchiladas.
Bake 25-30 minutes