2 poblano chiles (about 6 oz.)
\n2 Anaheim chiles (about 4 1\/2 oz.)
\n1 red bell pepper
\n1 T. olive oil
\n3 C. sliced cremini mushrooms (about 8 oz.)
\n1 1\/2 C. sliced shiitake mushrooms (about 1 [3 1\/2-oz.] package)
\n1\/2 C. sliced green onions
\n2 garlic cloves, minced
\n2 T. all-purpose flour
\n1\/2 tsp. dried rubbed sage
\n1\/4 tsp. ground cumin
\n1\/4 tsp. black pepper
\n1 1\/4 C. fat-free, less-sodium chicken broth
\n1\/2 C. water
\n4 oz. block-style fat-free cream cheese (about 1\/2 C.), softened
\n1\/2 C. (2 oz.) shredded Monterey Jack cheese
\n1\/4 C. chopped fresh cilantro
\nCooking spray
\n9 (6-inch) corn tortillas, cut in half
\n2 1\/4 C. chopped skinned roasted chicken breast (about 3\/4 lb.)
\n1\/4 C. (1 oz.) grated fresh Romano cheese<\/p>\n
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; saut\u00e9 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\u00b0. 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\u00b0 for 35 minutes or until bubbly. Let stand 10 minutes.<\/p>\n
Yield: 8 servings
\nCalories: 239
\nFat: 7.8g
\nFiber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n