Rachael's Leftover Tex-Mex Turkey Casserole | Rachael Ray's Week In A Day

You'll want to save some turkey for Rachael's spiced-up leftover casserole. Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/329oC0f Have you downloaded the new Food Network Kitchen app yet? With up to 25 interactive LIVE classes every week and over 80,000 recipes from your favorite chefs, it's a kitchen game-changer. Download it today: http://food-network.app.link/download! If you've ever wished there was an easier and better way to get dinner on the table every night, you need Rachael Ray's Week in a Day. The woman who taught America how to make a meal in 30 minutes is back with an even bigger promise: one day of cooking, up to five days of eating! In every episode, Rachael will show you five meals you can put together in a single day. So when you come home from a hard day of work, the hard work in the kitchen's already done. Using the recipes, strategies, and tips from Week in a Day, you can eat well every night - even on those days when the clock is working against you. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Turkey, Mushroom and Corn Mexican Casserole Recipe courtesy of Rachael Ray Total: 1 hr Prep: 15 min Cook: 45 min Yield: 4 to 6 servings Level: Easy 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. 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. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. Stream full episodes and more: http://watch.foodnetwork.com/ Like Food Network on ► FACEBOOK: https://www.facebook.com/FoodNetwork Follow Food Network on ► INSTAGRAM: https://www.instagram.com/FoodNetwork/ Follow Food Network on ► TWITTER: https://twitter.com/FoodNetwork Visit Food Network online: http://www.foodnetwork.com #RachaelRay #WeekInADay #FoodNetwork #TurkeyMushroomandCornMexicanCasserole Rachael's Leftover Tex-Mex Turkey Casserole | Rachael Ray's Week In A Day | Food Network https://youtu.be/3W7dfxtvGgc