Description
Delicious Low Carb Tamale Pie That Will Wow Your Taste Buds
Ingredients
Scale
- 6 tablespoons butter (melted)
- ⅓ cup heavy cream
- 3 large eggs
- ½ cup coconut flour (low-carb alternative)
- 2 tablespoons 1:1 sugar substitute (for sweetness)
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 4 ounces diced green chiles
- 2 cups shredded chicken breasts
- 1 tablespoon taco seasoning
- ½ cup enchilada sauce (drizzled on top)
- 1 cup grated cheddar cheese
- cilantro (for garnish)
- hot sauce (to taste)
- sour cream (to taste)
- lime (to taste)
- avocado (to taste)
Instructions
- Preheat your oven to 350°F and spray a 9-inch pie plate with non-stick spray.
- In a mixing bowl, whisk together the melted butter, heavy cream, and eggs until well combined.
- Add the diced green chiles, coconut flour, sugar substitute, salt, and baking soda to the bowl. Stir well.
- Spread the mixture gently into the prepared pie dish. Bake for 15 minutes until the cornbread is lightly set.
- Once baked, poke holes all over the cornbread with a fork.
- Drizzle the enchilada sauce generously over the top of the cornbread.
- In a separate bowl, combine the shredded chicken and taco seasoning. Stir well.
- Layer the seasoned chicken over the cornbread and sprinkle with grated cheddar cheese.
- Return the pie to the oven and bake for an additional 10 minutes until the cheese melts.
- Let it cool slightly before serving. Top with your favorite garnishes and enjoy!
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 150 mg