Corn and Green Chili Tamale Casserole

Got this from a church cookbook. Thank you Mrs. Caton.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 6 (4 ounce)  frozen  chicken tamales or 6 (4 ounce)  beef tamales
• 1 (10 ounce) package  frozen white corn or 1 (10 ounce) package corn (unthawed)
• 1 (4 ounce) can  diced mild green chilies
• 3  green onions, chopped
• 1  cup  chopped fresh cilantro
• 1  cup  whipping cream
• 1 (7 ounce) can 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
•  avocado, cut in wedges
•  additional salsa verde (optional)

Directions

1. Preheat oven to 375°F Place frozen tamales in microwave and cook on high until thawed, about 5 minutes.
2. Remove husks.
3. Cut tamales in half lengthwise.
4. Place in single layer in 10-inch-diameter glass pie dish.
5. Sprinkle with frozen corn, chilies, green onions and 1/2 cup cilantro.
6. Whisk cream, salsa verde, chili powder, cumin, salt and pepper in medium bowl to blend.
7. Drizzle over casserole.
8. Sprinkle grated cheese over top.
9. Bake casserole until heated through and bubbling, about 35 minutes.
10. Sprinkle with 1/2 cup cilantro.
11. Serve with avocado and more salsa, if desired.