Mexican casserole with turkey, mushrooms, and corn

Ingredients:

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

Preparation:

1. 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.
2. 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.
3. In a casserole dish, place half the turkey, mushrooms, and corn, pour over half the sauce, 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.
4. 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.