It’s slightly sweet and so creamy, loaded with corn, cream cheese and green chilis (BEST DIP EVER!!!), along with pulled chicken, Roasted Corn Salsa, and Queso Fresco, this casserole layer bake recipes kicks everything up a notch!
By the way, I’ve wondered this for years, why are green chile dishes (especially with corn) and tamales so popular around the holidays and Christmas?
WHY do we eat tamales at Christmas time, along with the holiday turkey, ham, and prime rib?
I love tamales and corn, don’t get me wrong (oh, and green chiles). But, isn’t it a strange melding of tradition and character to serve overly salted and creamed scalloped potatoes alongside red pepper and pork tamales? I think it’s almost blasphemous – MOVE OVER prime rib and potatoes, make room for the queen of sweet corn! 😂🤣😂🤣😂🤣😂
Tamales have become a part of the traditional Mexican celebration of las posadas, the annual commemoration of Mary and Joseph’s search for shelter before Jesus’ birth. And that’s why for families all across the American Southwest, ’tis the season for tamales.
Creamy Corn Green Chile Chicken Layer Bake
Creamy Corn Green Chile Chicken Layer Bake
18 corn tortillas
1 cup Crema Mexicana
1 lb. rotisserie chicken, shredded
2 cups creamed corn (canned)
2 cups cream cheese
1/2 cup green chiles, diced (canned)
2 cups Roasted Corn Salsa*
3/4 cup Queso Fresco, hand crumbled
Preheat the oven to 425 degrees.
Drizzle 1/2 cup Crema Mexicana over the bottom inside surface of a large, rectangular baking pan.
Layer six corn tortillas evenly over the cream, spreading it out entirely.
Meanwhile, in a large, microwave safe bowl, soften the cream cheese in the micro, about 1-2 minutes, on high.
Stir in the creamed corn and green chiles until smooth.
Slather half of the creamy corn mixture over the top of the tortillas.
Next, evenly spread the shredded chicken over the creaminess. Drizzle with the remaining Crema Mexicana.
Top with another layer of six tortillas.
Spread the remaining creamy corn mixture over the top of that, following with a final layer of tortillas.
Evenly spread the *Roasted Corn Salsa over the tortillas and sprinkle with the hand-crumbled Queso Fresco.
Bake for 15-20 minutes, until the top is bubbling.
Remove from oven and cool for several hours (or overnight) before slicing and serving.
Top with fresh cilantro and chives, if desired.
*Roasted Corn Salsa:
1/2 small red onion, diced
2 Tbs. red wine vinegar
1 1/2 cups fresh or frozen corn kernels (thawed, if frozen)
2 tsp. olive oil
1 cup Hatch green chiles, roasted and chopped
1 jalapeño pepper, minced
1/2 tsp. ground cumin
1/4 tsp. chili powder
1/4 tsp. smoked paprika
sea salt and pepper
3 Tbs. fresh lime juice
Heat a large skillet over medium heat.
Drizzle olive oil over the bottom of the skillet. Add the corn and stir every soften, until browned and charred on all sides. Transfer to a mixing bowl.
Add the green chiles, jalapeño, spices, and lime juice. Stir well.
Marinate for at least 30 minutes, or overnight in the fridge, to allow flavors to meld.
