Preheat the oven to 475 degrees F.
Combine the cream cheese and diced tomatoes in a medium saucepan over medium-low heat. Stir until the cream cheese is melted and the tomatoes are incorporated, about 3 minutes.
Arrange the tamales in a single layer in a large, lightly oiled casserole dish. Spread the cream cheese mixture over the tamales to cover. Sprinkle with the cumin.
Cover the casserole and bake for 25 minutes.
To serve, scoop 2 tamales onto each plate and garnish with parsley. Serve with corn chips.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Jim Marshall and The Cove Memphis