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.
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 350°.
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.
This takes a little work but the result is a wonderful dinner. Creamy and Mexican-y. I used more cumin and pepper, and doubled the amount of chicken. Also, I didn't mix the Monterey Jack into the sauce; I added it as a separate layer: tortillas, chicken, jack cheese, sauce. Even with more chicken and more cheese, I only had enough to repeat the layers once. And that was plenty.
Very, very good. Did not use all the tortillas. Only 4. If we weren't watching sodium intake I would have doubled the sauce. My husband ate 2 servings. Can't wait for leftovers tomorrow night. It does take a long time but definitely worth it. If you like mushrooms don't leave out they were great with the sauce. Also I used all chicken broth (no sodium) and no water.
Great recipe for leftover chicken. I didn't use the mushrooms as I don't think of mushrooms with Mexican food, but it was still very good. Also, I used a 14oz. can of chicken broth instead chicken broth and water. I will definitely make it again. Next time I'll try adding the mushrooms.
I usually am not a fan of Mexican, or peppers, but my husband is. I made this for him, and we both loved it! The prep is a little tedious, but worth it. We cut it in 1/2, but I should not have cut the sauce in half, just used less chicken and tortillas. Got dinner and leftovers for later. I may try making the whole batch and freezing half before cooking. Excellent, and will make again!!
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