Corn and Green Chili Tamale Casserole

• (4 ounce) frozen chicken tamales or (4 ounce) beef tamales6
• (10 ounce) package frozen white corn or (10 ounce) package corn (unthawed)↗1
• (4 ounce) can diced mild green chilies1
• green onions, chopped↗3
• cup chopped fresh cilantro1
• cup whipping cream↗1
• (7 ounce) can salsa verde1
• teaspoons chili powder↗1 1⁄2
• teaspoon ground cumin↗1
• teaspoon salt↗1⁄4
• teaspoon ground black pepper↗1⁄4
• cups grated monterey jack cheese2
• avocado, cut in wedges↗
• additional salsa verde (optional)

Step-by-step instructions

1. 1

   Preheat oven to 375°F Place frozen tamales in microwave and cook on high until thawed, about 5 minutes.

2. 2

   Remove husks.

3. 3

   Cut tamales in half lengthwise.

4. 4

   Place in single layer in 10-inch-diameter glass pie dish.

5. 5

   Sprinkle with frozen corn, chilies, green onions and 1/2 cup cilantro.

6. 6

   Whisk cream, salsa verde, chili powder, cumin, salt and pepper in medium bowl to blend.

7. 7

   Drizzle over casserole.

8. 8

   Sprinkle grated cheese over top.

9. 9

   Bake casserole until heated through and bubbling, about 35 minutes.

10. 10

    Sprinkle with 1/2 cup cilantro.

11. 11

    Serve with avocado and more salsa, if desired.