Ingredients:
6 (4 ounce) frozen chicken tamales or 6 (4 ounce) beef tamales
1 (10 ounce) packages frozen white corn or 1 (10 ounce) packages corn ( unthawed)
1 (4 ounce) cans diced mild green chilies
3 green onions, chopped
1 cup chopped fresh cilantro
1 cup whipping cream
1 (7 ounce) cans salsa verde
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups grated monterey jack cheese
avocados, cut in wedges
additional salsa verde (optional)
Directions:
Preheat oven to 375 F Place frozen tamales in microwave and cook on high until thawed, about 5 minutes.
Remove husks.
Cut tamales in half lengthwise.
Place in single layer in 10-inch-diameter glass pie dish.
Sprinkle with frozen corn, chilies, green onions and 1/2 cup cilantro.
Whisk cream, salsa verde, chili powder, cumin, salt and pepper in medium bowl to blend.
Drizzle over casserole.
Sprinkle grated cheese over top.
Bake casserole until heated through and bubbling, about 35 minutes.
Sprinkle with 1/2 cup cilantro.
Serve with avocado and more salsa, if desired.
Servings: 4
Time preparation: 20 min.
Time total: 55 min.