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.
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.
Add the milk and cream and raise the heat a bit.
Add the poblano puree and simmer to thicken and cook the sauce, 20 to 25 minutes.
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.
Add the turkey and stock and heat through.
Char the tortillas over an open flame on a gas burner, or in dry skillet.
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.
Bake at 400 degrees F from room temperature until heated through and brown and bubbly.