Smear a thin layer of prepared masa on each corn husk.
To the middle of the masa layer, use your best judgement as to how much chicken to add.
Add salsa verde to the chicken. Again, using your best judgement.
Fold one side of the corn husk in.
Fold the other side in.
Fold the pointy top to the center of the tamale.
Set standing up while assembling the other tamales.
Repeat until there are no more corn husks left.
Add 2 cups of hot water to a steamer pot.
Add the insert and place some corn husks on the insert.
Place all the uncooked tamales to the pot.
The tamales should be standing with the open side up.
Cover and cook on low for 1 ½ to 2 hours.
Turn off the heat and let the pot stand covered for 30 minutes.
The tamales are ready when masa peels away from the corn husks easily.