Turkey, Mushroom and Corn Mexican Casserole

By june

Ingredients

• Sauce:
• 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
• Casserole:
• 2 tbsp extra virgin olive oil
• 3 tbsp butter
• 12 oz sliced button or crimini mushrooms, sliced
• 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 (equally good with a rotisserie chicken)
• 1 cup chicken stock
• 6 8-inch flour tortillas
• 2 1/2 cups shredded Monterey Jack or Cheddar cheese
• 1 1/2 cups shredded Manchego cheese

Preparation

Step 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. In a saucepan 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 olive oil 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 a dry skillet.
Layer half the turkey, mushrooms and corn in a casserole dish and top with half the sauce, cheese and a single layer of 3 tortillas. Top the tortillas with the remaining turkey, mushrooms and corn, tortillas, sauce and cheese. Bake at 400 degrees until heated through and brown and bubbly.