Turkey, Mushroom and Corn Mexican Casserole

Name: Turkey, Mushroom and Corn Mexican Casserole
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 3 Tbsps butter; 237 milliliters chicken stock; 1 small handful A fresh cilantro leaves, plus 3 leaves for garnishing; 473 milliliters fresh (about 4 ears) or frozen and defrosted corn kernels; 340 grams sliced button or crimini mushrooms; 2 Tbsps EVOO; 2 Tbsps flour; 6 8-inchs 8-inch flour tortillas; 2 cloves garlic, chopped; 355 milliliters shredded Manchego cheese; 118 milliliters heavy cream or Mexican crema; 237 milliliters milk; 591 milliliters shredded Monterey Jack or Cheddar; 1 small onion, chopped; 3 mediums poblano peppers, seeded and stemmed, chopped; 6 servings Salt and freshly ground black pepper; 2 smalls shallots or 1 small red onion, chopped; 946 milliliters chopped cooked turkey meat

Turkey, Mushroom and Corn Mexican Casserole

Turkey, Mushroom and Corn Mexican Casserole might be just the main course you are searching for. One serving contains 949 calories, 57g of protein, and 57g of fat. This recipe serves 6. This recipe covers 38% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes roughly 1 hour. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up a cilantro leaves, crimini mushrooms, turkey meat, and a few other things to make it today. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert.

Instructions

Watch how to make this recipe.

For the sauce: In a blender or food processor, combine the peppers with the stock, garlic, onions, cilantro and some salt and pepper, then puree. In a saucepot over medium heat, melt the butter, then whisk in the flour.

Ingredients you will need

Salt And Pepper

Cilantro

Peppers

Butter

Garlic

Onion

All Purpose Flour

Sauce

Stock

Equipment you will use

Food Processor

Pot

Blender

Whisk

Add the milk and cream and raise the heat a bit.

Ingredients you will need

Cream

Milk

Add the poblano puree and simmer to thicken and cook the sauce, 20 to 25 minutes.

Ingredients you will need

Poblano Pepper

Sauce

Heat the EVOO in a large skillet over medium-high heat; add the butter and melt into the oil. Brown the mushrooms, about 10 minutes. Then add the corn and shallots, and cook to lightly brown the corn and soften the shallots, about 5 minutes more.

Ingredients you will need

Mushrooms

Shallot

Butter

Corn

Extra Virgin Olive Oil

Cooking Oil

Equipment you will use

Frying Pan

Add the turkey and stock and heat through.

Ingredients you will need

Whole Turkey

Stock

Char the tortillas over an open flame on a gas burner, or in dry skillet.

Ingredients you will need

Tortilla

Equipment you will use

Frying Pan

Layer half the turkey, mushrooms and corn in a casserole dish, and top with half the sauce, cheese and a shingled layer of 3 tortillas. Top the tortillas with the remaining turkey, mushrooms and corn, tortillas, sauce and cheese. Cool and store for a make-ahead meal, or bake to serve.

Ingredients you will need

Mushrooms

Tortilla

Cheese