Verde Chicken Tamales

• 4 cups masa harina for tamales
• 1-1/2 cups lard
• 1-1/2 tsp. CALUMET Baking Powder
• 4 cups chicken broth, warmed
• 4 cups shredded rotisserie chicken Whole Foods 1 lb For $3.99 thru 02/09
• 1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese
• 1 pkg. (18.2 oz.) KRAFT RECIPE MAKERS Verde Chicken Enchiladas, divided
• 1 cup BREAKSTONE'S or KNUDSEN Greek Style Sour Cream & Nonfat Yogurt
• 4 poblano chiles, roasted, seeded, deveined and cut into 1/4-inch strips
• 1/2 lb. corn husks, soaked in water overnight

1. Mix masa harina for tamales, lard and baking powder in large bowl with mixer on low speed until combined.
2. Gradually add broth, 1/2 cup at a time, mixing on medium speed 5 to 7 min.
3. or until all ingredients are combined and dough looks light and airy.
4. Combine chicken, cheese and Creamy Ranchero Filling Sauce in medium bowl.
5. Combine Tomatillo Finishing Sauce with sour cream, cover and refrigerate.
6. Assemble tamales by spreading about 1/4 cup masa mixture (tamale dough) into 3x2-inch rectangle down center of each husk, leaving about 2 inches at top of husk; cover masa on each husk with 2 Tbsp.
7. (1 oz.)
8. chicken mixture and roasted pepper strips.
9. Fold over both sides of each husk and 1 end to enclose filling.
10. Tie folded end down with corn husk strip.
11. Place tamales, open ends up, in steamer basket; top with remaining corn husks.
12. Cover with lid.
13. Steam 1 hour or until tamales pull away from husks, adding more water to pan and adjusting heat as necessary to maintain a gentle boil.
14. Cool tamales slightly before serving each tamale with sour cream mixture.

tamales, lard, baking powder, chicken broth, shredded rotisserie chicken, four cheese, chicken, s, poblano chiles, corn husks

Taken from www.kraftrecipes.com/recipes/verde-chicken-tamales-161595.aspx (may not work)