Chicken Enchilada Bake with Mushroom Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 poblano chiles (about 6 ounces) |
2 anaheim chiles (about 4 1/2 ounces) |
1 red bell pepper |
1 tablespoon olive oil |
3 cups sliced cremini mushrooms (about 8 ounces) |
1 1/2 cups sliced shiitake mushrooms (about 1 package) |
1/2 cup sliced green onions |
2 garlic cloves, minced |
2 tablespoons all-purpose flour |
1/2 teaspoon dried rubbed sage |
1/4 teaspoon ground cumin |
1/4 teaspoon black pepper |
1 1/4 cups fat-free, less-sodium chicken broth |
1/2 cup water |
4 ounces block-style fat-free cream cheese (about 1/2 cup), softened |
1/2 cup (2 ounces) shredded monterey jack cheese |
1/4 cup chopped fresh cilantro |
cooking spray |
9 (6-inch) corn tortillas, cut in half |
2 1/4 cups chopped skinned roasted chicken breast (about 3/4 pound) |
1/4 cup (1 ounce) grated fresh romano cheese |
Directions:
1. Preheat broiler.
2. 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 or until blackened, turning occasionally. Place in a zip-top plastic bag, and seal. Let stand 15 minutes; peel and chop chiles and bell pepper.
3. 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.
4. Preheat oven to 350°.
5. Spoon 1 cup mushroom sauce into an 11 x 7-inch 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 at 350° for 35 minutes or until bubbly. Let stand 10 minutes.
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