8 oz. (2 cups) Sargento® Shredded Authentic Mexican Cheese
2 Tbsp. chopped cilantro
3 cups shredded or chopped cooked chicken
3/4 cup tomatillo salsa
Soak corn husks in warm water to cover. Combine masa, baking powder and salt in a food processor; pulse once to combine. Add shortening; pulse several times to combine. Add broth; process until well combined. Transfer mixture to a large bowl; stir in cheese and cilantro.
Combine chicken and salsa; mix well. Drain corn husks. Spread 2 tablespoons of the masa mixture on the smooth side of a corn husk in the center of the husk; spread slightly with back of spoon, leaving a border around all sides of corn husk. Spoon 2 tablespoons of the chicken mixture over the masa; top with 1 more tablespoon masa. Fold the two long sides of the husk toward the middle over masa mixture; fold bottom and top of the husk over filling, encasing filling completely. Tie with a strand of corn husk.
Stand the tamales on end in a large steamer set over simmering water. Cover; steam 40 to 45 minutes or until the tamales separate easily from the husk.