Preheat oven to 350°F. In a large saute pan, heat oil. Add peppers, onion, mushrooms, and garlic and saute until slightly cooked. Add taco seasoning, sauté for another 2 minutes or so, then cool off completely.
Once the above is cooled, add shredded chicken. Toss the veggie/chicken mixture with 1/2 of the shredded cheese. Wrap mixture in tortillas. In a 9x13-inch baking pan, place tortillas folded side down in rows. Mix enchilada sauce, chiles, and sour cream. Pour sauce over enchiladas and sprinkle with remaining cheese. Bake for 20 minutes. Makes 5 servings.
Approximate Nutrient Analysis per serving:
660 calories, 29 g fat, 11 g saturated fat, 80 mg cholesterol, 2500 mg sodium, 63 g carbohydrate, 6 g fiber, 10 g sugar, 38 g protein
