Turkey, Mushroom and Corn Mexican Casserole Recipe

Name: Turkey, Mushroom and Corn Mexican Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium poblano peppers, seeded and stemmed, chopped; 1 cup chicken stock; 2 cloves garlic, chopped; 1 small onion, chopped; A small handful fresh cilantro leaves, plus a few leaves for garnishing; Salt and freshly ground black pepper; 3 tablespoons butter; 2 tablespoons flour; 1 cup milk; 1/2 cup heavy cream or Mexican crema; 2 tablespoons EVOO; 3 tablespoons butter; 12 ounces sliced button or crimini mushrooms; 2 cups fresh (about 4 ears) or frozen and defrosted corn kernels; 2 shallots or 1 small red onion, chopped; 4 to 5 cups chopped cooked turkey meat; 1 cup chicken stock; Six 8-inch flour tortillas; 2 1/2 cups shredded Monterey Jack or Cheddar; 1 1/2 cups shredded Manchego cheese

Servings: persons

3 medium poblano peppers, seeded and stemmed, chopped
1 cup chicken stock
2 cloves garlic, chopped
1 small onion, chopped
A small handful fresh cilantro leaves, plus a few leaves for garnishing
Salt and freshly ground black pepper
3 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 cup heavy cream or Mexican crema
2 tablespoons EVOO
3 tablespoons butter
12 ounces sliced button or crimini mushrooms
2 cups fresh (about 4 ears) or frozen and defrosted corn kernels
2 shallots or 1 small red onion, chopped
4 to 5 cups chopped cooked turkey meat
1 cup chicken stock
Six 8-inch flour tortillas
2 1/2 cups shredded Monterey Jack or Cheddar
1 1/2 cups shredded Manchego cheese

1
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.
2
In a saucepot over medium heat, melt the butter, then whisk in the flour.
3
Add the milk and cream and raise the heat a bit.
4
Add the poblano puree and simmer to thicken and cook the sauce, 20 to 25 minutes.
5
For the casserole: Heat the EVOO in a large skillet over medium-high heat; add the butter and melt into the oil.
6
Brown the mushrooms, about 10 minutes.
7
Then add the corn and shallots, and cook to lightly brown the corn and soften the shallots, about 5 minutes more.
8
Add the turkey and stock and heat through.
9
Char the tortillas over an open flame on a gas burner, or in dry skillet.
10
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.
11
Top the tortillas with the remaining turkey, mushrooms and corn, tortillas, sauce and cheese.
12
Cool and store for a make-ahead meal, or bake to serve.
13
Bake at 400 degrees F from room temperature until heated through and brown and bubbly.

1328

kcal

Calories

Fat

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 medium poblano peppers, seeded and stemmed, chopped, 1 cup chicken stock, 2 cloves garlic, chopped, 1 small onion, chopped, and more.

Yes, Turkey, Mushroom and Corn Mexican Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey, Mushroom and Corn Mexican Casserole

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