- 6 4-ounce frozen chicken or beef tamales
- 1 10-ounce package frozen white or yellow corn
- 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 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.