Corn and Green Chili Tamale Casserole

Name: Corn and Green Chili Tamale Casserole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 servings Avocado wedges; 680 grams frozen chicken or beef tamales; 2 teaspoons chili powder; 113 grams diced mild green chilies; 237 milliliters chopped fresh cilantro; 283 grams package frozen white or yellow corn; 3 green onions, chopped; 1 teaspoon ground cumin; 0 teaspoons ground black pepper; 473 milliliters grated Monterey Jack cheese; 198 grams salsa verde; 0 teaspoons salt; 237 milliliters whipping cream

Corn and Green Chili Tamale Casserole is a gluten free main course. This recipe serves 4. One serving contains 1120 calories, 50g of protein, and 90g of fat. It will be a hit at your The Super Bowl event. It is a rather pricey recipe for fans of American food. A mixture of avocado wedges, ground cumin, monterey jack cheese, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the avocado you could follow this main course with the chocolate avocado mousse | quick dark chocolate avocado mousse as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 375°F.

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Oven

Place frozen tamales in microwave and cook on high until thawed, about 5 minutes.

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Tamales

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Microwave

Remove husks.

Cut tamales in half lengthwise.

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Tamales

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

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Pie Form

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

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Green Onions

Frozen Corn

Cilantro

Chili Pepper

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

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Salt And Pepper

Chili Powder

Salsa Verde

Cream

Cumin

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Whisk

Bowl

Drizzle over casserole.

Sprinkle grated cheese over top.

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Cheese

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

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Oven

Sprinkle with 1/2 cup cilantro.

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Cilantro

Serve with avocado and more salsa, if desired.

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Avocado

Salsa

Equipment

Ingredients

Servings:

4servings

Avocado wedges 680grams

frozen chicken or beef tamales 2teaspoons

chili powder 113grams

diced mild green chilies 237milliliters

chopped fresh cilantro 283grams

package frozen white or yellow corn 3

green onions, chopped 1teaspoon

ground cumin 0teaspoons

ground black pepper 473milliliters

grated Monterey Jack cheese 198grams

salsa verde 0teaspoons

salt 237milliliters

whipping cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Tudor Wines Balo Vineyard Pinot Noir. Reviewers quite like it with a 5 out of 5 star rating and a price of about 68 dollars per bottle.