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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

Description

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