Low Carb Tamale Pie
Tamale pie made with ZERO corn! You won't believe how much this tastes like the real deal! 8 net carbs per serving.
Servings 4 servings
Calories 580kcal
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
- Preheat oven to 350 degrees. Spray a 9 inch pie plate with non-stick spray.
- Add the melted butter, cream, and eggs to a mixing bowl and whisk to combine.
- Add the green chiles, coconut flour, sugar substitute, salt, and baking soda to the bowl and stir well to combine.
- 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.
- Use a fork to poke holes all over the cornbread.
- Drizzle the top of the cornbread with the enchilada sauce.
- Add the cooked chicken and taco seasoning to a bowl and stir to coat.
- Arrange chicken over the top of the cornbread and sprinkle with grated cheddar.
- Return to the oven for 10 minutes.
- 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
Serving: 1 | Calories: 580kcal | Carbohydrates: 13g | Protein: 31g | Fat: 43g | Saturated Fat: 26g | Cholesterol: 290mg | Sodium: 1178mg | Fiber: 5g | Sugar: 3g | Net Carbs: 8g