Preheat oven to 350 F.

Place corn husks into hot water and submerge them fully then set aside.

In a bowl, add masa or corn flour, chili powder, taco seasoning, melted butter and chicken broth and mix together until a wet dough forms, set aside.

In another bowl, add chicken red enchilada sauce and taco seasoning and mix together then set aside.

On a sheet pan, place soaked corn husks onto the sheet pan in a layer.

Pour half of the masa mixture down on the husks and spread it out so it is about 1/2 inch thick, it will not cover the whole sheet pan but instead will make a rectangle in the center of the sheet pan.

Add the chicken on top of the masa.

Add the remaining masa on top of the chicken and press down so the chicken is mostly covered, it is okay if there are a few open spots.

Lay the remaining corn husks on top of the masa and tuck around the tamale mixture so it is covered nicely by the corn husks.

Add 1/2 cup of water to the side of the sheet pan so it runs under or around the bottom layer of the corn husks.

Cover the tamales with another sheet pan or aluminum foil.

Bake for 30 minutes with the cover on and then remove the top sheet pan or aluminum foil and bake uncovered for another 30 minutes.

Remove the corn husk layer on top, slice into desired portions, top with salsa and desired toppings and enjoy.