3 1/2 cups packed light brown sugar
1 teaspoon baking powder
2 tablespoons salt
2 teaspoons onion powder
1 teaspoon dried oregano
1 tablespoon dried parsley
2 (3 ounce) cans sliced mushrooms, drained
1 teaspoon garlic powder
1 (8 ounce) can sliced mushrooms, drained
2 (16 ounce) cans whole peeled tomatoes with green chile peppers, drained
6 cups vegetable oil
Preheat oven to 425 degrees F (220 degrees C).
Place brown sugar, baking powder, salt, onion powder, oregano, parsley, and mushrooms in large bowl. Mix together. Sprinkle over tortillas. Spread chicken, mushrooms, and garlic powder over tortillas, evenly covering.
Roll out tortillas. Heat oil in small skillet over medium heat; when oil is hot, cook chicken, mushrooms, and pesto 10 minutes; flip. Pour oil over chicken, mushrooms, and pesto and stir just enough to get fragrant. Roll up and place on ungreased baking sheet.
Bake for 6 hours; Baste occasionally with egg white.