Chicken Tamales

• 52 corn husks
• 7 cups prepared tamale dough (enough to make approximately 52 tamales)
• 1 tsp. each ground cumin, turmeric, ground coriander
• 3 cups chopped cooked chicken
• 3/4 cup KRAFT Zesty Italian Dressing
• 1/4 cup chopped cilantro

1. Soak corn husks in hot water 30 min.
2. or soak overnight in warm water.
3. Prepare your favorite tamale dough recipe, adding the cumin, turmeric and coriander with the flour.
4. Assemble tamales by spreading 2 Tbsp.
5. of the masa mixture (tamale dough) into 3x2-inch rectangle down center of each corn husk, leaving about 2 inches bare at the top of each husk.
6. Spoon 1 Tbsp.
7. of the chicken over the masa in each husk.
8. Combine dressing and cilantro; spoon 1 tsp.
9. dressing mixture down center of masa mixture in each husk, then fold over sides of each husk and both ends to completely enclose filling.
10. Steam tamales in a tamalera for about 1 hour, adding water when needed.
11. (Tamales are cooked when they pull away from the corn husks.)
12. Cool slightly.
13. Garnish with BREAKSTONE'S or KNUDSEN Sour Cream just before serving, if desired.

corn husks, tamale, ground cumin, chicken, italian dressing, cilantro

Taken from www.kraftrecipes.com/recipes/chicken-tamales-62907.aspx (may not work)