Recipe: Shredded Chicken Tamales

here you go . . .
SHREDDED CHICKEN TAMALES WITH CHILE VERDE
This tamale filling can also be used to make enchiladas or even as a filling for tacos.
3 to 4 Jalapeno chiles, stems removed, chopped
1 (2 1/2- to 3-pound) chicken, cut into pieces
1 medium onion, chopped
2 Tablespoons vegetable oil
1 (12-ounce) can tomatillos, drained
3 Tablespoons chopped fresh cilantro
1 cup sour cream
Cover the chicken with water, bring to a boil, reduce the heat and simmer until the chicken is tender. Allow the chicken to cool, and when it can be handled, take the chicken out of the broth. Remove the bones and shred the chicken.
Saute the chiles and onions in the oil until softened. Add the tomatillos and cilantro and simmer for 15 minutes. Simmer the chicken in the sauce for an additional 10 minutes.
When assembling the tamales, place a teaspoon of sour cream on top of the chicken before folding.
Yleld: 24 to 36
Heat Scale: Mild
This is the recipe for the filling--the article does include a recipe for making the masa and the directions for assembling. Let me know if you need that.
Like the other recipe this is from Chile Pepper-The Magazine of Spicy Foods June 1991.