Just the mention of tamales takes me back to childhood days and the awesome cooking of my Puerto Rican godmother. To this day I have not had a tamale as good as hers, but she slaved away for hours making hers from scratch.
This recipe is a blend of tex-mex dishes and better yet, fast and easy preparation since it is semi-homemade. Although it calls for rotisserie chicken, I'm thinking that leftover pork, chicken or turkey would work just as well, making it more economical.
Shawn from I Wash . . . You Dry, one of my favorite food blogs, adapted the recipe from the January 2014 edition of Family Circle Magazine.