Mexican Chicken Skillet
In skillet combine 2 cups cubed cooked chicken; one 11 ounce can condensed Cheddar cheese soup; one 8 ounce can tomatoes, cut up; 1/2 cup uncooked packaged precooked rice; and 2 tablespoons chopped canned green chili peppers.
Drain sauce from one 15 ounce 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.