Low carb tamale pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
6 tbsp Butter, salted .33 cup, fluid (yields 2 cups whip Heavy Whipping Cream 3 large Egg, fresh, whole, raw 4 oz Green Chiles (Whole) .5 cup Coconut flour (by SCRAPPYMELLA) 2 serving Great Value No Calorie Stevia .5 tsp Salt .25 tsp Baking Soda 0.5 cup Enchilada Sauce - Red (by HISTORIKELL) 16 ounces Chicken Breast (cooked), no skin, roasted 1 tbsp Ortega taco seasoning mix 1 cup, shredded Cheddar Cheese
Preheat oven to 350 degrees. Spray a 9” pie plate with non stick spray. Add melted butter, cream, and eggs to a mixing bowl and whisk to combine. Add the green Chile’s, 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 slightly jiggly in center.
Use a fork to poke holes all over the cornbread. Drizzle the cornbread with the enchilada sauce.
Add the cooked chicken and taco seasoning to a separate bowl and stir well to combine.
Arrange chicken over the top of the cornbread and sprinkle with the cheddar. Return to the oven for 10 minutes. Serve with your favorite toppings!
Serving Size: 4 1 cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user CWINGO3.
Use a fork to poke holes all over the cornbread. Drizzle the cornbread with the enchilada sauce.
Add the cooked chicken and taco seasoning to a separate bowl and stir well to combine.
Arrange chicken over the top of the cornbread and sprinkle with the cheddar. Return to the oven for 10 minutes. Serve with your favorite toppings!
Serving Size: 4 1 cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user CWINGO3.
Nutritional Info Amount Per Serving
- Calories: 2,369.6
- Total Fat: 174.6 g
- Cholesterol: 1,252.1 mg
- Sodium: 4,721.1 mg
- Total Carbs: 36.7 g
- Dietary Fiber: 2.0 g
- Protein: 162.7 g
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