Green Chili Tamale Casserole Food

GREEN CHILI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish.
• Line the bottom of dish with green chiles. Sprinkle with 1/2 cup shredded cheese. Repeat layers twice more. In a medium bowl, whisk together milk and eggs. Season with salt and pepper. Pour egg mixture over chiles and cheese.
• Bake in preheated oven for 25 to 30 minutes, or until filling is set. Let stand 5 to 10 minutes before serving.

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 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 CHILE TAMALES

Steps:

• Combine the roasted poblanos and tomatillo salsa in a blender of food processor. Puree until smooth. Add the pureed chile mixture to the masa dough and mix well to combine. Reserve at room temperature. Follow method of filling and steaming as in Turkey Tamale recipe.
• In a blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.

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.

TAMALE BAKE WITH PINTO BEAN, GREEN CHILIES, CORN & CHEESE

Steps:

• In medium saucepan,add the first four ingredients, saute onions, garlic.
• Then add flour and mix well. Add pinto beans and tomato sauce. Heat until hot and simmering. Do not burn.
• Preheat oven 350°F.
• Spray Pam in a glass 9X13 pan or glass 8 X12 pan.
• Mix batter base and topping.
• Pour 3/4's of batter in the bottom of pan.
• Batter should be runny.
• Add 1 cup shredded cheese over the batter.
• Add contents of saucepan by spoonful.
• Sprinkler the chili powder.
• Add whole kernel corn by spoonful.
• Drizzle the balance of cornmeal batter across lengthwise in thin lines.
• Sprinkle 1 cup Monterey Jack cheese on the top.
• Bake 35 minutes. Batter will rise up on the sides of the pan and encase the filling. The top should just start to brown and when pushed spring back.
• To serve this with the serving in tact, cool for at least 15 minutes.
• Note: For one can of whole kernel corn, drained, add 1 tbsp margarine or butter and 1 tbsp evaporated milk if desired. Or, 2 frozen cobs of corn, microwaved, cut the corn off the cop, add the butter and milk.
• This dish keeps well in the freezer.
• You can add cumin, cilantro or any ground cooked meat if desired but I serve as a vegetarian dish. You may also add sliced olives.

GREEN CHILE CHICKEN TAMALES

Steps:

• Filling Directions:.
• Place husks in large pot or large bowl; add water to cover. Place heavy plate on husks to keep submerged. Let stand until husks soften, turning occasionally, at least 3 hours and up to 1 day - I find that over-night is perfect.
• Preheat boiler. Line heavy baking sheet with foil. Arrange tomatillos on prepared sheet and broil until tomatillos blaken in spots, turning once (about 5 minute per side). Transfer tomatillos and any juices on sheet to processor and cool.
• Add chiles and garlic to processor and blend until smooth puree forms.
• Heat oil on medium sauce pan over medium-high heat. Add tomatillo puree and boil 5 minutes, stirring often.
• Add broth and reduce heat to medium; simmer until sauce coats spoon thickly and is reduced to 1 cup, stirring occasionally, about 40 minutes.
• Season with salt and mix in chicken and cilantro (can be made 1 day ahead, cover and chill).
• I usually double this portion of the recipe and freeze half, it holds very well in the freezer.
• Dough Directions:.
• Using electric mixer, beat shortening (with salt and baking powder if using) in large bowl until fluffy.
• Beat in fresh masa or masa harina mixture in 4 additions.
• Reduce speed to low and gradually beat in 1 1/2 cups broth, forming tender dough. If dough seems firm, beat in enough broth, two tablespoons at a time to soften.
• Fill bottom of pot with steamer insert with enough water (about two inches) to reach bottom of insert. Line bottom of insert with some softened corn husks.
• Tear 3 large husks into 1/4-inch-wide strips to use as ties and set aside. This isn't necessary, I only do it when I want to make the tamales look "pretty".
• Open 1 large husks on work surface. Spread 1/4 cup dough in 4-inch square in center of each, leaving 2-3-inch plain border at narrow end of husk.
• Spoon heaping tablespoon filling in strip down center of dough square. Fold sides of husk towards center and the narrow bottom end up so that the chicken mixture is "contained" in the center of dough and husk. This is where you can tie them with a strip of husk, but I find it isn't necessary. Leave wide end of tamale open.
• Stand tamales in steamer basket, open end UP. Repeat with more husks, dough and filling until all filling has been used. If necessary, to keep tamales upright in steamer, insert pieces of crumpled foil between them.
• Bring water in pot to boil, cover and steam tamales until dough is firm to touch and separates easily from husk, adding more water to pot as necessary, about 45 minutes.
• Let stand 10 minutes.
• Can be made 2 days ahead. Cool one hour, cover and chill. Before serving, re-steam tamales until hot, about 35 minutes.