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 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1/2 cup heavy cream or Mexican crema
Casserole:
- 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
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.
Notes
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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By Bob_4986262
Glen Allen, VA
on November 25, 2012
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Absolutely delicious! I wondered about the combination of flavors. I thought I'd like it. I didn't know I'd LOVE it. Funny - I printed and kept out the recipe mostly to use some leftover cilantro. But this will go into our after-Thanksgiving recipe folder for a yearly use-up of turkey, too! We loved it. Yes, it takes some time, and a phone call in the midst of prep time didn't help me at all. But some of the steps can be done while other ingredients are cooking, so it can be a one-person dish with no problem, and I say that even after the first time of making it. First time is always the most difficult. I only wish the casserole dish size had been specified.
By gls5144_10439336
Andover, KS
on November 17, 2012
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Very yummy! I used chicken and corn tortillas and it was fabulous. I agree with another review that this took quite a while to make. It was very EASY to do, but it took a while; at least an hour to get to the oven. But very good!
By krthornburgh
on November 13, 2012
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What a great recipe! I used chicken and corn tortillas istead and it turned out wonderful. I underestimated the prep time on this one though. I'd say it took me just over an hour of prep to get this to the oven. This is also one of those dishes that seems even better the day after.
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