Keto Chicken Tamale Casserole
Ingredients
Cornbread Base Ingredients:
▢1 cup Almond Flour
▢1 teaspoon Baking Powder
▢1 teaspoon Erythritol
▢½ teaspoon Salt
▢1 Jalapeno finely chopped
▢¼ cup Salted Butter melted
▢2 tablespoons Heavy Cream
▢2 large Eggs
▢4 drops Corn Flavoring
Mexican Chicken Topping Ingredients:
▢1 cup Keto Enchilada Sauce
▢10 ounces Chicken cooked and shredded
▢2 teaspoons Taco Seasoning
▢1 cup Monterey Jack Cheese shredded
▢1 Scallion sliced
▢Sour Cream to serve
Instructions
Preheat your oven to 190C/375F.
In a mixing bowl, add the almond flour, baking powder, erythritol, salt, and jalapeno. Mix well.
Add the butter, cream, egg, and flavoring. Mix well.
Grease a casserole dish with olive oil spray, then pour in the cornbread mix and smooth out.
Bake for 12-15 minutes, until golden brown.
Using a chopstick, poke holes in the cornbread then pour over half the enchilada sauce. Set aside.
Place the chicken into a mixing bowl, along with the taco seasoning and remaining enchilada sauce. Mix well.
Spoon the chicken mixture over the cornbread and top with the cheese.
Bake for 15-20 minutes until the cheese is browned.
Top with sliced scallion.
Serve hot with a dollop of Sour Cream, if desired.
Nutrition
Serving: 120g | Calories: 405kcal | Carbohydrates: 7g | Protein: 16g | Fat: 36g | Saturated Fat: 12g | Cholesterol: 131mg | Sodium: 411mg | Potassium: 152mg | Fiber: 3g | Sugar: 2g | Vitamin A: 634IU | Vitamin C: 4mg | Calcium: 227mg | Iron: 1mg
