Michael's Chicken Enchiladas

2 chicken breasts

2 cups of white rice

3/4 cup of salsa (1/2 cup for rice - 1/4 cup for chicken)

1 can Campbell's Select Harvest Mexican Tortilla Soup

1/3 can of black beans

1 can of sliced mushrooms

1 tbsp Tabasco sauce

1 cup of sharp Cheddar cheese (save a little to go on top)

1/2 cup of Mozzarella cheese (save a little to go on top)

1/2 cup of sliced red and orange peppers

1/2 cup sliced black olives

10 burritos sized tortilla shells

Brown chicken and shred - Add 1/4 cup of salsa, mushrooms, 1/4 cup of peppers - 1/4 cup of olives - cook over stove for 5 mins. Cook rice and add 1/2 cup of salsa. Mix rice and chicken mixture and all the other ingredients together and return to heat for a few minutes. Fill tortillas with mixture and place in a 9 X 13 inch pan. Top with remaining peppers, olives and cheese. Place under the broiler until cheese is melted. Serve with sour cream and extra salsa.