Ingredients: |
Ingredients: 2 poblano chiles (about 6 oz.)
2 Anaheim chiles (about 4 1/2 oz.)
1 red bell pepper
1 T olive oil
3 c. sliced cremini mushrooms (about 8 oz.)
1 1/2 c. sliced shitake mushrooms (about 1 3 1/2oz. pkg.)
1/2 c. sliced green onions
2 garlic cloves, minced
2 T. all purpose flour
1/2 t. dried rubbed sage
1/4 t. ground cumin
1/4 t. black pepper
1 1/4 c. fat-free, less-sodium chicken broth
1/2 c. water
4 oz. block-style fat-free cream cheese (about 1/2 c.), softened
1/2 c. (2 oz.) shredded Monterey Jack cheese
1/4 c. chopped fresh cilantro
cooking spray
9 (6") corn tortillas, cut in half
2 1/4 c. chopped, skinned, roasted chicken breast (about 3/4 lb.)
1/4 c. (1oz.) grated, fresh Romano cheese
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Directions: |
Directions:Preheat broiler.
Cut the chiles and bell pepper in half lengthwise, and discard seeds and membranes. Place chile and bell pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil for 5 minutes; peel and chop chiles and bell pepper.
Heat oil in a large nonstick skillet over medium heat. Add mushrooms, onions, and garlic; sauté 5 minutes. Stir in flour, sage, cumin, and black pepper, and cook 2 minutes. Stir in chopped chiles and bell pepper, broth, and water; simmer 5 minutes or until thick, stirring constantly. Stir in cream cheese. Remove from heat; stir in Jack cheese and cilantro.
Preheat oven to 350º.
Spoon 1 cup mushroom sauce into an 11" x 7" baking dish coated with cooking spray; top with 6 tortilla halves, 3/4 cup chicken, and 1 cup sauce. Repeat layers twice, ending with sauce. Sprinkle with Romano. Cover and bake for 35 minutes or until bubbly. Let stand 10 minutes. |
This recipe for CHICKEN ENCHILADA BAKE WITH MUSHROOM SAUCE is from