Thaw and remove wrappers from tamales. Open a can or jar of enchilada sauce (8 ounces). Pour 3/4 of sauce into bottom of pan. Lay 10 tamales on top sauce. Drizzle top of tamales with remainder sauce. Sprinkle with a little bit of cumin and salt and pepper to taste. Sprinkle with 1/2 cup of fresh finely chopped onions. Top with 1/2 cup of shredded mozzarella and 1/2 cup shredded mild cheddar. Bake for approximately 30-45 minutes in a 375 dregree oven until hot and bubbly. Serve with Spanish or plain rice.
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