Ingredients for Corn And Green Chili Tamale Casserole
- Chicken Tamales
- White Corn
- Mild Green Chilies
- 1/4 cup chopped green onions
- Fresh Cilantro
- Whipping Cream
- 1/2 cup salsa verde
- 1 teaspoon chili powder
- Ground Cumin
- 1/2 teaspoon salt
- Ground Black Pepper
- Monterey Jack Cheese
- 1 ripe avocado, sliced (for serving)
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How to Make Corn And Green Chili Tamale Casserole
- Preheat oven to 375°F (190°C).
- Thaw frozen tamales: Microwave on high for 5-7 minutes, or until thawed. Alternatively, thaw overnight in the refrigerator.
- Remove husks from tamales.
- Cut tamales in half lengthwise.
- Arrange tamale halves in a single layer in a 10-inch diameter glass pie dish.
- Sprinkle evenly with frozen corn, green chilies, and green onions.
- Sprinkle 1/2 cup of the chopped cilantro over the corn and chilies mixture.
- In a medium bowl, whisk together heavy cream, salsa verde, chili powder, cumin, salt, and pepper until well blended.
- Pour the cream mixture evenly over the tamales in the pie dish.
- Sprinkle shredded cheese over the top.
- Bake for 35-40 minutes, or until heated through and bubbly.
- Sprinkle the remaining 1/2 cup of cilantro over the casserole.
- Serve immediately, garnished with sliced avocado and extra salsa, if desired.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
28g
Fat
123g
Carbs
7g
