Chicken Enchilada Bake with Mushroom Sauce

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

Ingredients

  • ½ cup (2 ounces) shredded Monterey Jack cheese
  • 2 garlic cloves, minced
  • ¼ cup (1 ounce) grated fresh Romano cheese
  • 1 ½ cups sliced shiitake mushrooms (about 1 3 1/2-ounce package)
  • 2 Anaheim chiles (about 4 1/2 ounces)
  • ¼ teaspoon ground cumin
  • ¼ teaspoon black pepper
  • + 14 more ingredients
    • 1 ¼ cups fat-free, less-sodium chicken broth
    • ¼ cup chopped fresh cilantro
    • 3 cups sliced cremini mushrooms (about 8 ounces)
    • 2 tablespoons all-purpose flour
    • ½ cup water
    • 4 ounces block-style fat-free cream cheese (about 1/2 cup), softened
    • Cooking spray
    • 9 (6-inch) corn tortillas, cut in half
    • 1 red bell pepper
    • ½ cup sliced green onions
    • ½ teaspoon dried rubbed sage
    • 1 tablespoon olive oil
    • 2 poblano chiles (about 6 ounces)
    • 2 ¼ cups chopped skinned roasted chicken breast (about 3/4 pound)

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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