1 doz. tamales, shucked
1 (3 lb.) chicken, boiled, bones, and shredded
1 onion, chopped
1 clove garlic, minced
1/2 green pepper, chopped
Olive or vegetable oil
1 (16 oz.) can tomato sauce
1 (4 oz.) can chopped ripe olives
2 tbsp. chili powder
1 (14 oz.) can creamed corn
1/2 lb. Cheddar cheese, grated

Line a 13 x 8 x 2 inch casserole with tamales. Cover with a layer of chicken. Saute onion, garlic, and pepper in oil. Add tomato sauce, olives, chili powder, and corn. Pour sauce over chicken and top with cheese. Bake at 300 degrees for 1 hour or until cheese is bubbly. Serves 6-8. Freezes.