Page 230 - Harrington Family Recipes

Corn and Green Chili Tamale Casserole

Recipe By :Bon Appetit, November 1999
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes -- Other

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 4 ounce tamales -- frozen
1 package frozen corn -- (10 ounce)
1 can green chiles -- (4 ounce) diced
3 green onions -- chopped
1 cup fresh cilantro -- chopped
1 cup whipping cream
1 can salsa verde -- (7 ounce)
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups Monterey jack cheese -- grated
Avocado wedges
Additional salsa verde (optional)

Preheat oven to 375ø 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.

Makes 4 Servings.

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Per Serving (excluding unknown items): 460 Calories; 35g Fat (66.7%
calories from fat); 16g Protein; 23g Carbohydrate; 5g Dietary Fiber; 98mg
Cholesterol; 1093mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat;
1/2 Vegetable; 0 Non-Fat Milk; 6 Fat.

NOTES : Made this on 10/14/2003. Used "real" pork tamales.
Reviews on Epicurious rated it mostly 4 forks, but some
complained that the sauce was too thin. I didn't find
that. This was real good and I will fix it again.

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