Step 1: Melt butter in heavy large skillet over medium heat. Add onions, bell peppers, all chiles, sage and oregano. Sauté until vegetables are tender. Transfer to a bowl with corn bread.
Step 2: Mix in cilantro, corn chips, corn kernels, cream-style corn and heated chicken stock. Add tamales at the end and do not break up. Salt and pepper to taste. If stuffing is too dry, add a little melted butter.
Step 3: Place dressing in a buttered 9-inch-by-13-inch baking pan. Cover with foil and bake dressing in a preheated 325-degree oven for 45 minutes. Remove foil and bake another 15 minutes, until brown.
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