Our Keto tamale casserole is a low carb version of the classic mexican dish. It has a thick cornbread base topped with tender, saucy chicken and melty cheese.
Cook Time: 40 mins
Total Time: 40 mins
Servings: 6 servings
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
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.
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