Recipe for 4 (ready in 20 minutes)
Cut the chicken breast in small cubes; repeat with the mushrooms. Brown the chicken in canola oil. Add the mushrooms cubes to the frying pan; add salt, pepper and a few drops of chipotle sauce to taste. Place the tortillas on a lightly-oiled baking sheet. Spread the chicken and mushroom mixture on one half of each tortilla. Add the chopped cilantro and top the chicken with the grated cheese. Fold the other half of the tortillas over the filling. Bake for 20 minutes at 350F, flipping the tortillas after 5 minutes so that they cook evenly.
Prior to serving, top with a dollop of sour cream and some salsa. Accompany with a green salad.