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.
Chicken Enchilada Bake with Mushroom Sauce
Photo: Howard L. Puckett; Styling: Mary Catherine Muir
Yield: 8 servings
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Amount per serving
- Calories: 239
- Calories from fat: 29%
- Fat: 7.8g
- Saturated fat: 2.9g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 1.1g
- Protein: 21.4g
- Carbohydrate: 21.2g
- Fiber: 3g
- Cholesterol: 48mg
- Iron: 2.2mg
- Sodium: 250mg
- Calcium: 204mg
- 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 [3 1/2-ounce] 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
- 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, 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.
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