Corn and Green Chili Tamale Casserole
- Ready In:
- 6 (4 ounce) frozen chicken tamales or (4 ounce) beef tamales
- 1 (10 ounce) package frozen white corn or (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)
- 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.
Questions & Replies
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I've made this excellent recipe for years (its original site now has this recipe behind a paywall, so I'm glad to see it here). It's comforting, and at one point in time, I always had the ingredients on hand. I use Trader Joe's frozen chicken and cheese tamales, which exceed 4oz, so I try to buy as close to 24oz total as I can get. I cut them to fit a 2qt baking dish; various shaped dishes all worked out well. Subbing half and half works well for me (there's enough cheese, salsa verde and chilies so it's always great). I usually use chives instead of scallions because for much of the year, they grow on my deck or in the garden. Leftovers freeze well. And while I do use fresh cilantro because my husband is a fan, I usually add grd coriander in with the cumin and chili powder, so I can still enjoy the dish, and let others add all soapy fresh cilantro to their heart's content. I've learned to keep my eye out for 7oz cans of salsa verde on sale, this recipe wouldn't be the same without the right product.
This is the second time I have made this and everyone loved it! I used half and half instead of cream, probably could go even lighter and use lowfat milk. And I prefer red enchilada sauce over the salsa verde, and that worked great. You can double it really easily so it's good for a crowd. Great recipe!
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