Recipe from Rodrigo Salas from Molli Sauces.
Servings: 4 / Active time: 10 min / Cook time: 35 minutes
6 Chicken Tomatillo Tamales, thawed
1 jar Mölli Mexico City Cooking Sauce
1 cup Fresh or frozen yellow corn
3 Green onions
1 cup Fresh cilantro, chopped
1 cup Whipping cream
2 cups Mozzarella cheese, grated
Preheat oven to 375F. Remove husks off tamales. Cut tamales in half lengthwise and place in a single layer in a 10x10-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 casserole until heated through and bubbling, about 30 minutes. Remove from oven, sprinkle remaining cilantro and serve with a side of refried beans. Provecho!