Servings: 4-6 / Prep time: 5 mins / Cooking time: 30 minutes
Ingredients
- 12 Chicken Tamales, thawed
- 1 jar Mölli Mexico City (spicy) or Morelos Cooking Sauce (mild)
- 1 cup Fresh or frozen yellow corn
- 1 cup Fresh cilantro, chopped
- 1 cup Whipping cream
- 2 cups Mozzarella cheese, grated
Directions
- Preheat oven to 375F. Remove husks off tamales. Place tamales in a single layer in a 10×10-inch ovenproof dish. Sprinkle corn, green onions and ½ cup cilantro.
- In a bowl, whisk cream and Mexico City sauce until fully integrated. Drizzle over tamales. Sprinkle mozzarella over top.
- Bake tamale casserole until heated through and bubbling, about 30 minutes. Remove from oven, sprinkle remaining cilantro and serve with a side of refried beans. Provecho!
TIP: If you want to make it spicier, mix half a jar of Morelos Cooking Sauce with half a jar of Mexico City Cooking Sauce.
