Corn And Green Chili Tamale Casserole Food

GREEN CHILE CHICKEN TAMALE BAKE

Steps:

• Heat oven to 400°F. Generously spray 13x9-inch (3-quart) baking dish with cooking spray.
• In large bowl, stir 1/4 cup of the shredded cheese, the milk, eggs, cumin, red pepper flakes, cream-style corn, cornbread mix and chopped green chiles until just combined. Spread evenly in baking dish.
• Bake 15 to 20 minutes or until corn mixture is just set and edges are lightly golden brown.
• Use fork to poke holes in top of corn mixture. Pour enchilada sauce evenly over top.
• Toss chicken with taco seasoning mix, then sprinkle over the top. Sprinkle remaining 1 cup shredded cheese on top of chicken.
• Bake about 15 minutes or until cheese is melted. Let stand 5 minutes before serving.
• Top with chopped green onions, chopped cilantro and dollops of sour cream.
• To freeze: Cool completely after baking, then cover tightly with plastic wrap and foil before freezing. When ready to bake, remove plastic wrap and foil. Heat oven to 400°F. Cover dish with just foil. Bake 40 to 45 minutes or until heated through. Tip: If you plan to freeze your dish, I'd suggest baking it ahead of time in a non-glass dish--otherwise, you'll want to let the dish thaw for a bit before placing it in the oven so the glass doesn't run the risk of shattering.

CORN AND GREEN CHILI TAMALE CASSEROLE

Steps:

• 1. Preheat oven to 375°F.
• 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.

CORN AND GREEN CHILI TAMALE CASSEROLE

Steps:

• 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.

GREEN CHILI AND CORN CASSEROLE

Steps:

• Combine the first seven ingredients.
• Rinse seeds from chilis, chop the chilis and add to mixture.
• Pour into a greased casserole pan.
• Bake at 350 degrees for 50 minutes (or until casserole is firm and has a golden brown color).

TAMALE CORN CASSEROLE (OAMC)

Steps:

• Add corn meal to boiling water in a large sauce pan.
• Cook until thick.
• In another saucepan, cook corn, olives, onion and chilies in tomato sauce over medium high heat until onion is transparent; if mixture boils down too much, add some water.
• In casserole dish, place half of cornmeal. Pour vegetable mixture over this.
• Top with remaining cornmeal mixture.
• Label, Cover, Freeze.
• To serve: Defrost overnight and bake at 350 degrees for 1 hour or until hot and cooked through or place directly into 350° oven from freezer and bake 2 hours or until hot and cooked through.

GREEN CORN TAMALE CASSEROLE

Steps:

• Grease a 2-qt. baking dish.
• Beat egg whites until stiff but not dry.
• Beat yolks until thick and lemon colored.
• Stir cornmeal and salt into scalded milk; beating hard. Cook a few seconds over low heat stirring until mixture is the consistency of thick mush.
• Blend in butter, corn, cottage cheese and finally the baking powder into the cornmeal mixture.
• Fold in yolks, then whites.
• Pour into baking dish in layers of batter, grated cheese and chile, last layer being batter.
• Bake at 375 degrees for 40 minutes or until fluffy and golden brown.

CORN AND GREEN CHILI TAMALE CASSEROLE

Steps:

• 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.

CORN, GREEN CHILE, AND CHEESE TAMALES

Steps:

• Gather the ingredients.
• In a large bowl, place the corn kernels and the diced chile peppers.
• Add the shredded queso fresco cheese, cream cheese, chili powder, 1 teaspoon of the cumin, and 1/2 teaspoon of the salt.
• Use a large spoon to mix the ingredients thoroughly.
• Once the filling is made, cover with plastic wrap and store in the fridge.
• Go through the corn husks, removing any debris. Separate the larger usable pieces from the smaller bits and pieces.
• Place all the usable husks-whole leaves, without tears-into a large bowl and cover them with warm water. Place a heavy item on top of the husks to keep them submerged.
• Allow husks to soak for at least 1 hour or until they have rehydrated and become pliable.
• Remove the husks from the water and pat dry.
• Place them into a covered dish or a large plastic bag to prevent them from drying out. Use only the larger and medium-sized husks to wrap the tamales; the smaller ones can be used for ties or patches.
• In a mixing bowl combine the masa harina and warm water. Stir a couple of times in a gentle mix and let the it sit for about 20 minutes to let the masa soften.
• Vigorously stir the mixture with a wooden spoon or with an electric mixer on low speed until a dough forms. You can also use your hands, in the traditional way, to mix well and ensure there are no dry bits of corn flour left without mixing.
• Add the chile pepper and onion powder. Sprinkle the remaining cumin and remaining salt over the dough as you mix it.
• In a separate bowl, whip the lard with a hand or electric whisk for about 3 minutes or until fluffy.
• Slowly and patiently add the whipped lard to the dough, mixing well until the mixture is combined and uniform. The masa should be similar in consistency to peanut butter-dense but malleable-and, most importantly, not sticky. Add more masa harina or liquid as necessary until you can press the dough with your open hand, remove it, and not have dough in your palm.
• Lay a big hydrated husk on a flat surface.
• Spoon on 1 to 2 tablespoons of dough, depending on the size of the husk.
• Using the back of a metal spoon, spread the dough onto the husk, keeping it at an approximately 1/4-inch thickness. Leave a space of about 4 inches from the narrow end of the husk and a space of about 2 inches from the other end. Spread the dough up to the edge of one of the long sides and 2 inches away from the other long side.
• Spread a couple of spoonfuls of filling down the center of the dough with a putty knife or an offset spatula, leaving at least 1 inch of dough around each side.
• Locate the long side with a 2-inch space with no masa. Fold that end over, slightly overlapping the other side so the edges of the dough meet.
• Wrap an extra husk around the back. Then fold the broad end over the top and then the longer narrow end over the broad end.
• Cut or tear long 1/4-inch-wide strips using some of the smaller husks. Tie these strips across the middle of each tamale to hold the flaps down.
• Repeat the process until you're out of masa and filling.
• Before you start the cooking process, check that all the tamales are tightly tied and that there are no large tears or cuts in the husks. If so, use smaller husks to cover the tears up, like a patch, and tie again.
• Set tamales upright in a steamer and steam for 90 minutes. Although there are tamale steamers on the market, you can steam them without one by boiling a small amount of water in a large pot and placing a colander or mesh on top, always keeping the tamales away from the water. Cover the colander with the unused husks and place the tamales on top.
• Boil water in a kettle to add to the bottom pot if necessary.
• Once cooked, let tamales cool in the steamer for 1 hour before serving. This time allows the masa to firm up.
• Traditionally, tamales are served with the husk. But if you are new to tamales and find them messy, simply unwrap and serve on a plate.
• Serve with pico de gallo, and avocado slices.
• Enjoy!

OLD SCHOOL TAMALE PIE WITH THE BEST CORNBREAD TOPPING

Steps:

• Preheat oven to 350°

CORN AND GREEN CHILI TAMALE CASSEROLE

Steps:

• 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.