Soak the corn husks in warm water for about 30 minutes to make them pliable.

In a large mixing bowl, whisk together masa harina, baking powder, and salt until evenly combined.

Add the softened butter and chicken broth to the masa mixture and mix until a soft dough forms.

In a separate bowl, combine shredded chicken with red enchilada sauce until well coated.

Lay a soaked corn husk flat and spread about 1/4 cup of masa dough in the center, leaving space around the edges.

Place 2 tablespoons of the chicken filling on top of the masa.

Fold the sides of the corn husk over the masa and then fold up the bottom to secure the filling inside.

Place the assembled tamales upright in the steamer pot, cover, and steam for 1.5 to 2 hours, or until the masa pulls away from the husk cleanly.