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Turkey, Mushroom and Corn Mexican Casserole (Rachael Ray) Recipe

Turkey, Mushroom and Corn Mexican Casserole (Rachael Ray) Recipe

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Turkey, Mushroom and Corn Mexican Casserole (Rachael Ray)

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Ingredients:

Serving

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 tbsp butter
2 tbsp flour
1 cup milk
1/2 cup heavy cream or mexican crema
2 tbsp evoo
3 tbsp butter
12 oz 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

Directions:

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.
For the casserole: 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.
Cook's Note: To roast turkey breasts when it's not Thanksgiving time, preheat the oven to 325 degrees F. Rub the skin of the whole turkey breast with butter or oil, sprinkle with salt and pepper and cook until temperature reads 165 degrees F on thermometer (1 hour for boneless and 75 to 90 minutes for bone-in). Let rest covered with foil.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1759.51 Kcal (7367 kJ)
Calories from fat	1047.3 Kcal
		% Daily Value*
Total Fat	116.37g	179%
Cholesterol	522.48mg	174%
Sodium	4594.71mg	191%
Potassium	1719.24mg	37%
Total Carbs	22.9g	8%
Sugars	10.76g	43%
Dietary Fiber	2.27g	9%
Protein	153.32g	307%
Vitamin C	3.2mg	5%
Vitamin A	1.7mg	56%
Iron	6.4mg	36%
Calcium	2268.8mg	227%

Amount Per 100 g
Calories	198.53 Kcal (831 kJ)
Calories from fat	118.17 Kcal
		% Daily Value*
Total Fat	13.13g	179%
Cholesterol	58.95mg	174%
Sodium	518.44mg	191%
Potassium	193.99mg	37%
Total Carbs	2.58g	8%
Sugars	1.21g	43%
Dietary Fiber	0.26g	9%
Protein	17.3g	307%
Vitamin C	0.4mg	5%
Vitamin A	0.2mg	56%
Iron	0.7mg	36%
Calcium	256mg	227%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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