Canned tomatillo sauce is usually sold as salsa verde.
2 1/2 cups canned tomatillo sauce
1 1/4 cups sour cream
1 can (15 oz.) creamed corn
1 cup corn kernels, fresh or canned
2 dozen prepared tamales (pork, chicken, or bean), husks removed
2 cups shredded queso Chihuahua or Monterey Jack cheese
Slice roasted poblano chiles
1. Preheat the oven to 350°F. Grease 9 x 13-inch baking dish.
2. In a bowl, combine tomatillo sauce, sour cream, creamed corn, and corn kernels and mix well.
3. Arrange half of tamales in bottom of baking dish. Pour sauce mixture over them. Top with remaining tamales and scatter cheese on top. Cover with foil and bake for 30 to 40 minutes. Garnish with sliced roasted poblano chiles.