Here are the directions:
In skillet combine 2 cups cubed cooked chicken; one 11-oz. can condensed Cheddar cheese soup; one 8-oz. can tomatoes, cut up; 1/2 cup uncooked packaged precooked rice; and 2 tablespoons chopped canned green chili peppers. Drain sauce from one 15-oz. can tamales and add sauce to chicken mixture. Cover; simmer 5 minutes over low heat. Meanwhile, remove husks from tamales; cut tamales in 1-inch pieces. Place pieces atop chicken mixture. Cover; cook over low heat till tamales are heated through, about 10 minutes. Serves 4.
So, where do we get the tamales? I think you’d be spending more time finding the ingredients for this one than would be worth it. If I found tamales, I’d eat those with vegetables and rice.