2 poblano chiles (about 6 oz.)
2 Anaheim chiles (about 4 1/2 oz.)
1 red bell pepper
1 T. olive oil
3 C. sliced cremini mushrooms (about 8 oz.)
1 1/2 C. sliced shiitake mushrooms (about 1 [3 1/2-oz.] package)
1/2 C. sliced green onions
2 garlic cloves, minced
2 T. all-purpose flour
1/2 tsp. dried rubbed sage
1/4 tsp. ground cumin
1/4 tsp. black pepper
1 1/4 C. fat-free, less-sodium chicken broth
1/2 C. water
4 oz. block-style fat-free cream cheese (about 1/2 C.), softened
1/2 C. (2 oz.) shredded Monterey Jack cheese
1/4 C. chopped fresh cilantro
Cooking spray
9 (6-inch) corn tortillas, cut in half
2 1/4 C. chopped skinned roasted chicken breast (about 3/4 lb.)
1/4 C. (1 oz.) 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 C. mushroom sauce into an 11 x 7-inch baking dish coated with cooking spray; top with 6 tortilla halves, 3/4 C. chicken, and 1 C. 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.

Yield: 8 servings
Calories: 239
Fat: 7.8g
Fiber: 3g