1 (10 oz.) can condensed cheddar cheese soup (Campbell's)
1 (15 oz.) can diced tomatoes (Hunts)
2 cups cubed cooked chicken
1/2 cup packaged instant rice (Minute)
2 tbsp. diced green chiles (Ortega)
1 (15 oz.) can tamales with sauce (La Preferida)

In a skillet combine soup, chicken, rice, and chiles. Drain sauce from tamales and add to mixture in skillet. Cover and simmer 5 minutes over low heat.

Meanwhile, remove husks from tamales; cut tamales in 1-inch pieces. Place on top of chicken mixture. Cover and cook over low heat till tamales are heated through, about 10 minutes.

Makes 4 servings.

Submitted by: Beth McPherson