Ingredients
6
to 8 green pork tamales (Oaxaca style), husks removed
2
cups cooked, shredded chicken (from 3 lb deli rotisserie chicken)
2 1/2
to 3 cups green salsa, from 2 (10 oz each) jars
2
cups shredded Mozzarella, Oaxaca or Manchego Cheese
1/2
cup sour cream
Preparation
Heat oven to 400° F. In a 13x9-inch glass baking dish (3-quart), place the tamales (husked) so the bottom is completely covered (you may have to cut some in half).
In medium bowl, mix chicken and salsa; spoon over tamales. Sprinkle with cheese. Cover dish tightly with foil sprayed with cooking spray to avoid sticking.
Bake 25 to 35 minutes or until bubbly and cheese is partially melted. Remove from oven; uncover. Drop sour cream by tablespoonfuls over casserole. Garnish with fresh cilantro and avocado slices or finely chopped red onion.
