Chicken Tamales

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I used enchilada sauce instead of salsa, green onion instead of the olives, canned corn instead of the peas and a jalapeno. I also ended up boiling a large chicken breast to add to the meat I got off the rotis. chicken because I prefer more meat and veggies and less starch. They turned out fantastic! Ended up being much easier than I thought they would be and were actually fun to make. I doubled the batch so I could either freeze some (if they weren't so good or to share with my neighbors and my parents!

Just an FYI, it uses a TON of water!! I was adding 1-2 cups of water every ten minutes while steaming and, I steamed them for a little over an hour.

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I would rate this 5 stars but I think olives and peas are a "miss". I have made "real" tamales but they take so long and I found this recipe to be great for when I really need get my fix and don't have 2 days to set aside. I use all short cuts to make this....3 large CANS of chicken breast, about 1/4 cup jarred jalapenos diced, cilantro, small can of corn, green salsa, and the cornmeal and a little extra cheese. I cooked them for 45 minutes and everyone wanted to know which Mexican grocery store I bought these at.

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These tamales were very tasty...however I did not use already cooked chicken ( I cooked my own in a crock pot, and I made tamales using instant masa and layered the meat in the middle like a traditional tamale. My family was very happy and I will make these again!

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Haven't tried it yet, but, anything to make it less labor intensive. I like these reviews, too; it's going to save me some disappointment, sounds like!!

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Very tasty but a bit salty,next time i make this recipe i leave out the olives. this is a easy recipe. Overall a good recipe!

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To sweety2010...the 2 cups of salsa is the liquid for your cornmeal mix.

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Where is the water? I don't understand, is there no need to add water to the self rising cornmeal mix? HELP PLLLEEEAAASSSEEEE PLEASE!!!

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Made this recipe last night, overall I enjoyed it and the family enjoyed it. A couple things, I left out the olives because only one family member likes olives. I did a combination of red and green salsa. The next time I make these I will not mix the chicken and cheese in with the cornmeal. I will place cornmeal on the husk then chicken and cheese and the cover and seal with addl. cornmeal mixture. I hope this will give a bigger bite of chicken and cheese. In the original recipe we felt we were getting some that were all cornmeal.

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"The best tamales I've ever had. You saved this recipe, right?" was my husband's reaction to these tamels. A few changes per previous reviews: 1 Added 1/2 c. canned corn and 1/2 c. diced jalapenos in addition to the peas leaving out the olives. 2 Wrapped the tamale closed rather than leaving the top open to keep in a little more moisture. 3 Steamed them closer to 45 minutes as other reviews suggested. 4 Made them smaller than the 2/3 c. filling in each. These things are rich!

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This is a great and easy recipe to start tamales with. I think it needs double the amount of vegetables, so I will usually add to it.