Preheat the oven to 350 degrees. Add tomatoes, onion, green chile, salt, cilantro and the juice of one lime into a food processor. Lightly blend until mixed and then mix in the chicken. Set salsa aside. Steam the tamales according to package directions and cut each tamale in half. Next grease a muffin tin and place each half tamale in a tin. Use the base of a glass to lightly press the tamales into their tins. Once the tamales are pressed into their tins, take a spoon to create small indents in the tops of the tamales. Scoop the chicken salsa into the tamale indents. Bake for 20-30 minutes. Let cool for 10 minutes and then top with queso fresco and cilantro. Enjoy!
