Tamales are easy, as long as you have extra hands. That's why in Mexico, most women do it with family. So team up with a friend or two and arrange an assembly line to make 40 or more. Then freeze 'em, so you can pull out a few at a time for meals.
In a large saucepan, cook 1 cup finely chopped onion in 1 teaspoon hot olive oil over medium-high heat for 3 minutes. Carefully add 3/4 cup canned tomato sauce and 3 tablespoons taco seasoning mix. Cook, stirring constantly, for 3 minutes or until thickened. Stir in 2-1/2 cups finely shredded cooked chicken, 1/2 cup chicken broth and one undrained 4-ounce can of diced green chiles. Cook and stir until heated through. Cool to room temperature before using.
In a large skillet, cook 1 pound chorizo sausage over medium-high heat until browned; drain. If necessary, pulse in a food processor until the pieces are pea-size. Follow the Chicken filling recipe, omitting the broth and chicken and using 1/2 cup tomato sauce and 1 tablespoon taco seasoning mix.
In a large bowl, toss together 3 cups shredded Monterey Jack or pepper Jack cheese, 1 tablespoon all-purpose flour and 2 tablespoons taco seasoning mix. Stir in two drained 4-ounce cans diced green chiles.