1/2 c. chopped green pepper
1/4 c. chopped onion
3 tbsp. butter
1 (4 oz.) jar mushrooms
1/2 tsp. salt
1/4 tsp. chili powder
1/8 tsp. pepper
16 oz. can tomatoes, drained and chopped
1/2 c. shredded Monterey Jack or Cheddar cheese
10 3/4 oz. can condensed cream of chicken soup
1 c. milk
3 c. cooked, chopped chicken
15 oz. can tomato sauce
10 flour tortillas
1/2 tsp. garlic salt

In large skillet saute green peppers, onions, and mushrooms in garlic and butter until onions are tender. Add seasonings, tomatoes and tomato sauce; simmer 15 minutes. Stir in chicken; cook 5 minutes longer. Heat oven 350 degrees.

In medium saucepan, combine soup, milk and cheese; heat until cheese melts, stirring constantly. spoon about 1/4 cup chicken mixture along center of each tortilla. Fold one edge over filling; fold opposite edge over this. Arrange in ungreased 13x9 inch baking dish. Pour hot cheese sauce over tortillas. Bake at 350 degrees for 15 to 20 minutes or until heated through. For variation: Add chopped broccoli, sliced black olives to chicken mixture.