Chicken Enchilada Bake with Mushroom Sauce

Chicken Enchilada Bake with Mushroom Sauce
21 Ingredients
  • 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
Nutrition
281
14% daily value
8 servings
                                       
                                           
     

Fat

17% 11

Saturated

16% 3

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 2

Carbs

8% 23

Carbs (net)

- 20

Fiber

13% 3

Sugars

- 5

Sugars, added

- 0

Protein

47% 23

Cholesterol

16% 49

Sodium

14% 327

Calcium

20% 204

Magnesium

14% 57

Potassium

16% 570

Iron

10% 2

Zinc

13% 2

Phosphorus

59% 414

Vitamin A

7% 64

Vitamin C

100% 60

Thiamin (B1)

10% 0

Riboflavin (B2)

24% 0

Niacin (B3)

45% 9

Vitamin B6

31% 1

Folate equivalent (total)

11% 45

Folate (food)

- 40

Folic acid

- 3

Vitamin B12

7% 0

Vitamin D

0% 0

Vitamin E

5% 1

Vitamin K

29% 24
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