Corn And Green Chili Tamale Casserole

• 24 ounces frozen chicken tamales or 24 ounces beef tamales
• 1 (10 ounce) package frozen corn, unthawed
• 1 (4 ounce) can green chilies, diced
• 3 green onions, chopped
• 1 cup fresh cilantro, chopped
• 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 pepper
• 2 cups monterey jack cheese, grated
• 1 avocado, wedges (optional)
• salsa verde (optional)

1. Preheat oven to 375u0b0F.
2. Place frozen tamales in microwave and cook on high until thawed, about 5 minutes.
3. Remove husks.
4. Cut tamales in half lengthwise.
5. Place in single layer in 10-inch-diameter glass pie dish.
6. Sprinkle with frozen corn, chilies, green onions and 1/2 cup cilantro.
7. Whisk cream, salsa verde, chili powder, cumin, salt and pepper in medium bowl to blend; 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.

chicken tamales, frozen corn, green chilies, green onions, fresh cilantro, whipping cream, salsa verde, chili powder, ground cumin, salt, pepper, cheese, avocado, salsa verde

Taken from www.food.com/recipe/corn-and-green-chili-tamale-casserole-214920 (may not work)