Chicken Enchilada Bake With Mushroom Sauce

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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

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