Chicken Enchilada Bake with Mushroom Sauce

Yield: 8 servings
Source: Cooking Light, December 1998
Comments from an AL Kitchen: This dish requires a bit of preparation in roasting the peppers and preparing the sauce, but I thought it was worth the time. The combination of 3 types of roasted peppers and two types of mushrooms, along with the cheeses makes for a very flavorful and creamy sauce. The portion size is rather small, but at 5 points per serving you could increase the portions side and serve with a green salad for a nice dinner. I added salt to taste once the cream sauce was finished. It really needed the salt in my opinion. This dish is not spicy, so add your own heat if you like. I also used Baby Bellas because the market did not have cremini. The leftovers reheated well.


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


  1. Preheat broiler.
  2. 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.
  3. 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.
  4. Preheat oven to 350°.
  5. 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° for 35 minutes or until bubbly. Let stand 10 minutes.


Healthy Units: 5 per serving
CALORIES 239(29% from fat); FAT 7.8g (sat 2.9g,mono 3g,poly 1.1g); PROTEIN 21.4g; CHOLESTEROL 48mg; CALCIUM 204mg; SODIUM 250mg; FIBER 3g; IRON 2.2mg; CARBOHYDRATE 21.2g

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