Last week in a trip report on my weekly long visit to Phoenix and Tucson (see link below), I praised the Barrio Cafe of Phoenix but critiqued the chicken in the tamale for being dry and stringy.
Apparently, I'm not the only one who finds dried out chicken a problem in some Mexican and/or Southwestern dishes. To wit, see May 7 June 2003 issue of Cooks Illustrated (pp. 9-11). They essentially came up with the same solution I did: instead of using dry breast meat, use thighs and, instead of cooking them separately, cook them in the sauce.
Great minds think alike!