Homeade Spicy, Creamy, Chicken Tamales

2 cups masa flour
1/4 cup shortening (I use vegetable shortening)
2 cups chicken stock
1 can nacho cheese soup
1 can mild red enchilada sauce
1 tablespoon chipotle marinade
2 cups shredded mexican cheese blend
2 cups shredded roasted chicken breast
12 corn husks (you can buy them dried and packaged in the hispanic food section at the grocery store)

fill a large bowl with warm water. Add corn husks and allow to soak for 30 minutes. In the meantime, in a large saucepan combine nacho cheese soup enchilada sauce, chicken stock, and chipotle marinade over medium high heat and bring to a light boil. Wisk in cheese until smooth (may take a minute of wisking). Reduce heat to low and allow to keep warm. In a large bowl, mix masa and shortening (add more shortening as needed to create a more dough-like consistency). Slowly add the soup mixture from the saucepan. The recipe calls for 1/1/2 cups. Add more or less depending on the dough (not too dry but not too wet). Add the shredded roasted chicken to the remaining sauce and add more chicken stock if the sauce is too thick. Remove corn husks from the water and towel dry. Add a heaping spoonful of masa mix to the middle of each husk and gently spread with the spoon around the husk. Place about a tablespoon of the chicken sauce mixture in the middle of the masa filled corn husk. Carefully fold the sides of the husk up and fold ther edges in to make a pocket. Place each tamale in a steamer (I put a small amount of water in a large pot and let it bowl. Then place a colander in the pot making sure it fits and the water is not touching the colander. Continue filling the husks with masa and chicken filling and place them all in the steamer. Cover them with aq damp towel and allow to steam for at least an hour or until once you peal away the corn husk, the masa is firm. Once ready, remove husk, place tamale on a plate and top with the remaining chicken sauce mixture. Enjoy!

As with all of my recipes, if anything seems confusing to you, please feel free to ask me as a comment here or on my facebook page. Thank you