1 (16 ounce) can diced tomatoes with green chilies
1 (15 ounce) can sliced mushrooms, drained and rinsed
3 (3 ounce) cans sliced mushrooms, drained
1 (8 ounce) can diced tomatoes with green chiles
1 (4 ounce) container sour cream
1 (8 ounce) container sour cream
2 potatoes, peeled and cubed
1 cup romaine lettuce
In a medium saucepan, combine diced tomatoes with green chilies, mushrooms, mushrooms, tomatoes with green chiles, tomato with green chile peppers and diced tomatoes with green chilis.
Place chicken breasts in a blender or food processor. Cover and process in blender until meat is no longer pink and water is clear. Strain through fine mesh strainer into a large bowl.
Place the rice in a large rice cooker. Cover and cook on low 4 hour, stirring occasionally, until the rice is golden brown. Drain well and return to simmer for 5 minutes.
Meanwhile, with the tomatoes, cheese, chiles and meat, stir all ingredients into a blender or food processor. Mix until well blended. Season with the green chile peppers and cook until heated through.