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
224
11% daily value
10 servings
                                       
                                            low-​sugar
     

Fat

13% 9

Saturated

13% 3

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 2

Carbs

6% 19

Carbs (net)

- 16

Fiber

10% 3

Sugars

- 4

Sugars, added

- 0

Protein

37% 19

Cholesterol

13% 40

Sodium

11% 262

Calcium

16% 163

Magnesium

11% 46

Potassium

10% 456

Iron

8% 1

Zinc

15% 2

Phosphorus

47% 331

Vitamin A

6% 51

Vitamin C

53% 48

Thiamin (B1)

10% 0

Riboflavin (B2)

25% 0

Niacin (B3)

45% 7

Vitamin B6

38% 0

Folate equivalent (total)

9% 36

Folate (food)

- 32

Folic acid

- 2

Vitamin B12

15% 0

Vitamin D

1% 0

Vitamin E

5% 1

Vitamin K

16% 19
Comments
 
×