Mexican casserole with turkey, mushrooms, and corn

Votes: 10

How to Make - Mexican Turkey, Mushroom, and Corn Casserole

Time: 1 hour.
Complexity: easily
Servings: 4 - 6

Rachel Ray's hearty cheese casserole makes a great way to use up not only turkey but also a variety of other ingredients that are usually left in the fridge after the holidays: chicken broth, sour cream, mushrooms, and onions.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Casserole:

4-5 cups cooked chopped turkey meat
1 cup chicken broth
2.5 tbsp. grated cheddar cheese
1.5 cups grated Manchego cheese
2 tablespoons extra virgin olive oil
3 tbsp (45 g) butter
340 g of regular or crimini mushrooms
2 cups (about 4 ears) fresh or frozen (and thawed) corn kernels
2 chopped shallots or 1 small red onion
6 flatbreads wheat flour tortillas diameter 20 cm.

Sauce:

3 poblano peppers, chopped, seeded and stemmed
1 cup chicken broth
2 chopped cloves of garlic
1 small onion, chopped
A small handful of cilantro, plus a few leaves for garnish
Salt and freshly ground black pepper
3 tbsp (45 g) butter
2 tbsp. flour
1 cup of milk
1/2 cup heavy cream

Ingredient Substitution Suggestions

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Recipes with similar ingredients: turkey, champignon mushrooms, corn, milk, sour cream, shallots, red onion, garlic, Manchego cheese, cheddar cheese, tortilla, ancho pepper

Cooking the dish according to the recipe:

Prepare the sauce: In a blender or food processor, combine the peppers with the broth, garlic, onion, cilantro, and a little salt and pepper, then puree. Melt the butter in a saucepan over medium heat, then add the flour.

Add the milk and sour cream and increase the heat slightly. Add the poblano puree and simmer until thickened and tender, 20-25 minutes.
Prepare the casserole: In a large skillet, heat the olive oil over medium-high heat, add the butter and melt.

Sauté the mushrooms for about 10 minutes. Then add the corn and shallots and cook for about 5 more minutes. Add the turkey and broth and heat through.

Fry the tortillas over an open flame, gas burner, or dry frying pan.

In a casserole dish, place half the turkey, mushrooms, and corn, pour half the sauce over it, sprinkle with half the cheese, and top with 3 tortillas, overlapping each other.

Layer the remaining turkey, mushrooms, and corn on the tortillas, along with the tortillas, sauce, and cheese. Refrigerate for later or bake for serving.

Bake at 400°F (205°C) until cooked through, golden brown, and the sauce is bubbling. Bring to room temperature before placing in the oven.
Culinary advice: To roast turkey breasts outside of Thanksgiving, preheat the oven to 325°F (160°C). Brush the skin of a whole breast with butter or vegetable oil, season with salt and pepper, and cook until an internal temperature of 165°F (75°C) is reached with a thermometer (1 hour for boneless breasts and 90 minutes for bone-in breasts). Cover with foil and let rest.