3 tablespoons olive oil
2 large orange peppers, seeded and seeded
0 cloves garlic, minced
2 tablespoons chopped onion
3 tablespoons chopped celery
1 large (1 ounce) can sliced mushrooms
3 tablespoons diced celery
1 cup chicken broth
2 cups salsa
1 (7 ounce) can tomato sauce
1 (4 ounce) can whole kernel corn
1 teaspoon salt
1 teaspoon ground black pepper
Heat olive oil in a large skillet over medium heat. Sprinkle onion and garlic onto peppers and saute for 5 minutes, or until lightly browned. Remove peppers from skillet; discard garlic and stir in onion, celery and mushrooms. Stir in chicken broth and salsa. Transfer chili mixture to a large serving bowl. Mix corn, tomato sauce, tomato corn and all-purpose flour; spoon mixture into chiladas.
Heat olive oil in a large skillet over medium heat. Saute peppers and onion in olive oil for 5 minutes. Mix celery mixture with chicken broth and tomato sauce; stir mixture into chiladas. Add corn, poppy seeds, cilantro and salt. Continue to cook and stir until heated through, about 2 minutes.