The wonderful taste of homemade tamales without the fuss!
2 tablespoons olive oil
1 yellow onion, diced
1 (16 ounce) can whole kernel corn, drained
1/2 cup green chile, diced
1 clove garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 tablespoon chopped cilantro
1/2 teaspoon salt
1/2 teaspoon cumin
1 teaspoon ground black pepper
3 eggs, lightly beaten
8 corn tortillas, cut into strips
1 cup Colby cheese, shredded
Sauté the onion in the olive oil. Add corn, chile and garlic.
In another skillet, make a roux using the butter and flour. Add the milk and
stir until smooth. Stir in the corn-chili mixture. Add cilantro, salt, cumin and
pepper and stir. Add the eggs.
Grease a 9 x 13-inch glass casserole dish and layer half of the tortilla strips
on the bottom of the dish. Spoon half of the corn-chile mixture on top of the tortilla
strips. Layer the remaining tortilla strips and top with the remaining corn-chili
mixture. Top with the cheese.
Bake at 350 degrees F for 30 to 40 minutes or until nicely browned on top.