I found this recipe in Cooking Light magazine, but modified it a bit. I added jalapeno peppers in place of the Anaheim chiles and used homemade chicken stock in place of the canned chicken broth. Using homemade stock really makes a difference in cooking sauces like this one -- or any recipe that calls for chicken broth. This dish takes some time to prepare, but it's worth the effort. I recommend wearing non-latex plastic gloves while chopping and pealing the jalapenos -- you dont want to accidentally rub your eyes after touching the peppers.
- 2 poblano chiles (about 6 ounces)
- 2 jalapeno peppers (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 homemade chicken stock (or canned 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
- 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
- Non-latex plastic gloves (for handling hot peppers)
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, jalapeno and bell pepper.
Heat oil in a large nonstick skillet over medium heat. Add mushrooms, onions, and garlic; saut 5 minutes. Stir in flour, sage, cumin, and black pepper, and cook 2 minutes. Stir in chopped chiles and bell pepper, chicken stock, and water; simmer 5 minutes or until thick, stirring constantly. Stir in cream cheese. Remove from heat; stir in Jack cheese.
Preheat oven to 350 degrees.
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 degrees for 35 minutes or until bubbly. Let stand 10 minutes.