Spicy Corn and Green Chili Tamale Bake
Indulge in this Spicy Corn and Green Chili Tamale Bake, a delightful Mexican-inspired casserole featuring tender tamales accented by the sweetness of corn and the warmth of green chilies. Perfect for weeknight dinners or potlucks, this dish harnesses the convenience of frozen tamales, elevating them with creamy salsa verde and a generous topping of melted Monterey Jack cheese. Serve it with fresh avocado and extra salsa for a burst of flavor that will impress your family and friends alike.
N/A
Servings
300
Calories
14
Ingredients
Ingredients
frozen chicken tamales or beef tamales
24 ounces (Thawed and husked)
frozen corn
10 ounces (Unthawed)
diced green chilies
4 ounces (From a can)
green onions
3 (Chopped)
fresh cilantro
1 cup (Chopped)
whipping cream
1 cup (None)
salsa verde
7 ounces (From a can)
chili powder
1.5 teaspoons (None)
ground cumin
1 teaspoon (None)
salt
1/4 teaspoon (None)
pepper
1/4 teaspoon (None)
Monterey Jack cheese
2 cups (Grated)
avocado
1 (Cut into wedges (optional))
salsa verde
to taste (For serving (optional))
Instructions
1
Preheat your oven to 375°F (190°C).
2
Remove the frozen tamales from their packaging and place them in the microwave. Heat on high for about 5 minutes or until they are fully thawed.
3
Once thawed, carefully remove the husks from the tamales and slice them in half lengthwise.
4
Arrange the halved tamales in a single layer in a 10-inch glass pie dish.
5
Top the tamales with the frozen corn, diced green chilies, chopped green onions, and half of the chopped cilantro (1/2 cup).
6
In a medium mixing bowl, whisk together the whipping cream, salsa verde, chili powder, ground cumin, salt, and pepper until thoroughly combined. Drizzle this mixture evenly over the prepared casserole.
7
Sprinkle the grated Monterey Jack cheese generously over the top.
8
Place the casserole in the preheated oven and bake for approximately 35 minutes, or until it is heated through and bubbling.
9
Once baked, remove the casserole from the oven and garnish with the remaining 1/2 cup of chopped cilantro.
10
Serve hot, accompanied by avocado wedges and additional salsa verde if desired, for an extra layer of deliciousness.
Nutrition Information
17.5g
Fat
21.25g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Corn and Green Chili Tamale Bake?
It is a Mexican-inspired casserole featuring tender tamales, sweet corn, green chilies, and a creamy salsa verde sauce topped with melted Monterey Jack cheese.
What temperature should I set my oven to?
Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius.
What kind of tamales are best for this recipe?
The recipe recommends 24 ounces of frozen chicken or beef tamales.
Do I need to thaw the tamales before baking?
Yes, microwave the frozen tamales for about 5 minutes or until they are fully thawed before assembling the dish.
Should I keep the husks on the tamales?
No, once the tamales are thawed, carefully remove and discard the husks.
How should I prepare the tamales for the casserole?
After removing the husks, slice the tamales in half lengthwise before layering them in the dish.
What size baking dish do I need?
A 10-inch glass pie dish is ideal for arranging the tamales and toppings.
Do I need to thaw the frozen corn first?
No, the recipe calls for 10 ounces of unthawed frozen corn to be added directly to the dish.
How many green onions should I use?
You will need 3 chopped green onions for this recipe.
What ingredients make up the creamy sauce?
The sauce is a mixture of whipping cream, salsa verde, chili powder, ground cumin, salt, and pepper.
What type of cheese is used in this tamale bake?
The recipe uses 2 cups of grated Monterey Jack cheese for a melty, cheesy topping.
How long does the casserole take to bake?
Bake the casserole for approximately 35 minutes until it is heated through and bubbling.
What is the best way to garnish this dish?
Garnish with fresh chopped cilantro and serve with avocado wedges and extra salsa verde.
How many calories are in one serving?
Each serving contains approximately 300 calories.
How much protein is in this recipe?
There are 15 grams of protein per serving.
What is the fat content per serving?
The dish contains 17.5 grams of fat per serving.
How many carbohydrates are in this tamale bake?
There are 21.25 grams of carbohydrates per serving.
Can I use canned green chilies?
Yes, the recipe specifies using one 4-ounce can of diced green chilies.
How much cilantro is required?
You will need 1 cup of chopped fresh cilantro in total, divided for the bake and the garnish.
What spices are needed for the seasoning?
You will need 1.5 teaspoons of chili powder and 1 teaspoon of ground cumin, plus salt and pepper.
How much salsa verde goes into the sauce?
Use 7 ounces of salsa verde from a can for the whisked cream mixture.
Is this dish suitable for a potluck?
Yes, it is an excellent choice for potlucks or easy weeknight dinners.
Can I use fresh corn instead of frozen?
While the recipe calls for frozen corn, fresh corn kernels would also work well as a substitute.
Is the dish very spicy?
It has a 'spicy' profile due to the green chilies, chili powder, and salsa verde, but the whipping cream helps balance the heat.
How do I layer the ingredients?
Place tamales on the bottom, top with vegetables and half the cilantro, pour the sauce over, and then add cheese.
Can I use heavy cream?
Yes, whipping cream or heavy cream is essential for creating the rich, creamy sauce.
What should I look for to know it is done?
The casserole should be bubbling and the cheese should be melted and slightly golden.
Is the avocado necessary?
The avocado is optional but highly recommended for a fresh burst of flavor and texture.
Can I use red salsa instead?
The recipe is designed for the flavor of salsa verde, but you can experiment with red salsa for a different flavor profile.
How much salt and pepper should I add?
The recipe calls for 1/4 teaspoon each of salt and pepper.