|Jack cheese/Cheddar cheese||1 Pound|
|Canned whole california green chilies||7 Ounce, seeds and pith removed (1 Can)|
|Corn husks||3 , soaked|
|Masa dough||1 Cup (16 tbs)|
|Turkey chicken||3 Cup (48 tbs)|
|Canned taco sauce||1⁄2 Cup (8 tbs) (Green Or Red Colored)|
|Sour cream||1⁄2 Cup (8 tbs)|
Cut cheese into fingers about 1/2 inch thick and 2 inches long.
Then cut or tear chiles into thin, lengthwise strips.
For each tamale, select 2 wide (or 3 smaller) soaked, dried corn husks.
Arrange them side by side, placing the tip of each husk by the base of the one next to it to make a rectangle at least 10 inches wide.
Where the husks overlap, spread a little of the corn masa dough (try to avoid the corn kernels, if possible) to join the two husks together; also use the masa dough to mend tears.
Repeat process to make 16 corn husk rectangles.
In center of each husk rectangle place about 1/3 cup corn masa and spread into a 5 by 7-inch rectangle, making one edge of masa flush with one side of husks.
Divide cheese, chiles, and chicken into 16 equal portions and place one portion of each in center of each masa rectangle.
Enclose filling in masa coated section, matching masa at edges; then continue wrapping un-coated portion of husk around "outside of tamale.
Tear an extra tamale husk in thin strips and use strips to tie ends of tamale closed.
Repeat to make each tamale.
Arrange tamales in a steamer, stacking them so steam can circulate. Or stack tamales in a 9 or 10-inch metal pie pan and place on rack in a large kettle over at least 1 inch of water.
Cover steamer or kettle with a cloth, then set on lid.
Steam over boiling water for about 1 hour and 30 minutes (add hot water as needed) or until corn husks peel readily from masa.
To test, remove one tamale from top layer and let stand for about 5 minutes, then remove husk.)