Chicken Enchilada Bake with Mushroom Sauce

Chicken Enchilada Bake with Mushroom Sauce
Photo by Howard L. Puckett

Ingredients

  • 1 ½ cups sliced shiitake mushrooms (about 1 3 1/2-ounce package)
  • 4 ounces block-style fat-free cream cheese (about 1/2 cup), softened
  • ½ teaspoon dried rubbed sage
  • ¼ teaspoon ground cumin
  • 4 ounces block-style fat-free cream cheese (about 1/2 cup), softened
  • 1 red bell pepper
  • 2 ¼ cups chopped skinned roasted chicken breast (about 3/4 pound)
  • + 35 more ingredients
    • 3 cups sliced cremini mushrooms (about 8 ounces)
    • 1 ¼ cups fat-free, less-sodium chicken broth
    • 1 ½ cups sliced shiitake mushrooms (about 1 3 1/2-ounce package)
    • 2 tablespoons all-purpose flour
    • 2 tablespoons all-purpose flour
    • ¼ cup (1 ounce) grated fresh Romano cheese
    • Cooking spray
    • 2 Anaheim chiles (about 4 1/2 ounces)
    • 1 tablespoon olive oil
    • ¼ cup chopped fresh cilantro
    • 2 poblano chiles (about 6 ounces)
    • 9 (6-inch) corn tortillas, cut in half
    • 2 poblano chiles (about 6 ounces)
    • 2 Anaheim chiles (about 4 1/2 ounces)
    • Cooking spray
    • ¼ teaspoon black pepper
    • ½ cup sliced green onions
    • 1 tablespoon olive oil
    • ¼ teaspoon ground cumin
    • 3 cups sliced cremini mushrooms (about 8 ounces)
    • 2 ¼ cups chopped skinned roasted chicken breast (about 3/4 pound)
    • ½ cup (2 ounces) shredded Monterey Jack cheese
    • 2 garlic cloves, minced
    • ½ teaspoon dried rubbed sage
    • ¼ teaspoon black pepper
    • ½ cup water
    • ½ cup sliced green onions
    • ¼ cup (1 ounce) grated fresh Romano cheese
    • 1 red bell pepper
    • ½ cup water
    • ¼ cup chopped fresh cilantro
    • 2 garlic cloves, minced
    • 1 ¼ cups fat-free, less-sodium chicken broth
    • 9 (6-inch) corn tortillas, cut in half
    • ½ cup (2 ounces) shredded Monterey Jack cheese

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 or until blackened, turning occasionally. Place in a zip-top plastic bag...

View full recipe at My Recipes

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