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Low Carb Tamale Pie

chicken sliced avocado and jalapeno on a white plate

Tamale pie made with ZERO corn! You won't believe how much this tastes like the real deal! 8 net carbs per serving.

Tamale pie made with ZERO corn! You won't believe how much this tastes like the real deal! 8 net carbs per serving.

Yield 4 servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 6 tablespoons butter, melted
  • ⅓ cup heavy cream
  • 3 large eggs
  • 4 ounces diced green chiles
  • ½ cup coconut flour
  • 2 tablespoons 1:1 sugar substitute
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1/2 cup enchilada sauce, see note
  • 2 cups shredded chicken breasts
  • 1 tablespoon taco seasoning
  • 1 cup grated cheddar cheese
  • Cilantro, hot sauce, sour cream, lime, avocado - for serving

Instructions

  1. Preheat oven to 350 degrees. Spray a 9 inch pie plate with non-stick spray.
  2. Add the melted butter, cream, and eggs to a mixing bowl and whisk to combine.
  3. Add the green chiles, coconut flour, sugar substitute, salt, and baking soda to the bowl and stir well to combine.
  4. Spread the mixture into the prepared dish and bake for 15 minutes. The cornbread should be just set on top, but still somewhat jiggly in the center.
  5. Use a fork to poke holes all over the cornbread.
  6. Drizzle the top of the cornbread with the enchilada sauce.
  7. Add the cooked chicken and taco seasoning to a bowl and stir to coat.
  8. Arrange chicken over the top of the cornbread and sprinkle with grated cheddar.
  9. Return to the oven for 10 minutes.
  10. Serve with your favorite toppings.

Notes

  • I used Old El Paso enchilada sauce which has 4 grams carbs per 1/4 cup.
  • I drizzle everything Mexican with Cholula - it's my favorite hot sauce.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 580Total Fat: 43gSaturated Fat: 26gTrans Fat: 0gCholesterol: 290mgSodium: 1178mgCarbohydrates: 13gNet Carbohydrates: 8gFiber: 5gSugar: 3gProtein: 31g

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