Corn and Green Chili Tamale Casserole

I've made this excellent recipe for years (its original site now has this recipe behind a paywall, so I'm glad to see it here). It's comforting, and at one point in time, I always had the ingredients on hand. I use Trader Joe's frozen chicken and cheese tamales, which exceed 4oz, so I try to buy as close to 24oz total as I can get. I cut them to fit a 2qt baking dish; various shaped dishes all worked out well. Subbing half and half works well for me (there's enough cheese, salsa verde and chilies so it's always great). I usually use chives instead of scallions because for much of the year, they grow on my deck or in the garden. Leftovers freeze well. And while I do use fresh cilantro because my husband is a fan, I usually add grd coriander in with the cumin and chili powder, so I can still enjoy the dish, and let others add all soapy fresh cilantro to their heart's content. I've learned to keep my eye out for 7oz cans of salsa verde on sale, this recipe wouldn't be the same without the right product.

We all enjoyed this flavor; however, it was very very mushy. We didn't care for the texture at all. Thanks for posting!

This is the second time I have made this and everyone loved it! I used half and half instead of cream, probably could go even lighter and use lowfat milk. And I prefer red enchilada sauce over the salsa verde, and that worked great. You can double it really easily so it's good for a crowd. Great recipe!

This is quick and easy. Family loved it - you could probably use half and half instead of cream to cut down on fat - or low fat cheese. I made it exactly as written and it was VERY good.