Chicken Enchilada Bake with Mushroom Sauce

Ingredients

• 4.5 ounces anaheim chili 
• 0.3 teaspoon pepper black
• 9 6-inch corn tortillas cut in half ()
• 9 6-inch corn tortillas cut in half ()
• 0.5 cup weight cream cheese fat-free block-style softened
• 8 ounces crimini mushrooms sliced
• 0.5 teaspoon rubbed sage dried
• 1.3 cups fat-skimmed beef broth fat-free
• 2 tablespoons flour all-purpose
• 0.3 cup cilantro leaves fresh chopped
• 2  garlic clove minced
• 0.5 cup spring onion sliced
• 0.3 teaspoon ground cumin 
• 2 ounces monterrey jack cheese shredded
• 1 tablespoon olive oil 
• 6 ounces poblano pepper 
• 1  bell pepper red
• 0.8 pound chicken breast strips/pre-cooked/chopped chopped
• 1 ounce pecorino cheese fresh grated
• 1.5 cups mushroom caps sliced ( 1 [)
• 0.5 cup water 

Equipment

• frying pan
• baking sheet
• oven
• baking pan
• aluminum foil
• broiler
• ziploc bags

Directions

1. Preheat broiler.
2. Cut the chiles and bell pepper in half lengthwise, and discard seeds and membranes.
3. 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.
4. Place in a zip-top plastic bag, and seal.
5. Let stand 15 minutes; peel and chop chiles and bell pepper.
6. Heat oil in a large nonstick skillet over medium heat.
7. 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, broth, and water; simmer 5 minutes or until thick, stirring constantly. Stir in cream cheese.
8. Remove from heat; stir in Jack cheese and cilantro.
9. Preheat oven to 35
10. 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.
11. Sprinkle with Romano. Cover and bake at 350 for 35 minutes or until bubbly.
12. Let stand 10 minutes.