6 skinless, boneless chicken breast halves
1 (8 ounce) package nonfat sliced tortillas
1 (6 ounce) can tomato sauce
1 (4 ounce) can tomato paste
1/2 (4 ounce) can sliced mushrooms
1 (16 ounce) can sliced tomatoes with green chile peppers
2 tablespoons chili powder
2 teaspoons granulated sugar
1/2 teaspoon black pepper
Preheat oven broiler.
Place chicken meat in large stockpot; cook over medium high heat for 5 minutes. Carefully pour tomato sauce over chicken, stirring constantly. Place tomato paste in small bowl, stirring frequently. Cover pot; add water and cook over medium heat for 8 to 10 minutes; stirring occasionally. Remove cover; add tomato sauce and tomato paste. Cover; reduce heat to 350 degrees F (175 degrees C), and heat just to a medium medium heat.
Pour tomato sauce mixture over chicken pieces. Cover; cook over medium heat for 5 minutes or until thighs are cooked through and juices are firm.
Top with tomato sauce mixture and peppers. Spoon sauce over chicken pieces and serve.