Ingrid uses jarred green salsa and store-bought rotisserie chicken to speed up prep time for her easy chicken tamales.

Photos courtesy of Food Network Magazine.

To make the tamales, place the corn husks in warm water. Soak for 30 minutes, or until they're soft and pliable.

While the husks soak, stir together the chicken, cheese, cilantro, peas, olives and salsa in a bowl. Add the cornmeal mix and stir until combined.

Remove two corn husks from the water. Tear into 12 thin strips for tying up the tamales; set aside.

Unfold a soaked husk, wide-end up. Starting at the top edge, spoon 2/3 cup filling down the center and mold into a 4-by-2 inch rectangle. Roll the tamale up jelly roll-style to enclose filling. Fold up the bottom and tie with one of the strips of husk. Repeat with remaining husks.