This keto chicken tamale casserole is a low-carb version of the classic high-carb dish. It has a thick cornbread base topped with tender, saucy chicken and melted cheese.
The recipe uses a half recipe of our Low Carb Jalapeno “Cornbread” to make a soft base that soaks up the delicious flavor of the Keto Enchilada Sauce.
This Keto Chicken Tamale Casserole recipe makes 6 serves. 1 serving has 4g net carbs.
Keto Chicken Tamale Casserole Ingredients
- Cornbread Base Ingredients:
- 1 cup of Almond Flour
- 1 teaspoon of Baking Powder
- 1 teaspoon of Erythritol
- ½ teaspoon of Salt
- 1 Jalapeno, finely chopped
- ¼ cup of Salted Butter, melted
- 2 tablespoons of Heavy Cream
- 2 large Eggs
- 4 drops of Cornbread Flavoring
- Mexican Chicken Topping Ingredients:
- 1 cup of Keto Enchilada Sauce
- 10 ounces of Chicken, cooked and shredded – we use rotisserie chicken for a quick option
- 2 teaspoons of Taco Seasoning
- 1 cup of Monterey Jack Cheese, shredded
- 1 Scallion, sliced
- Sour Cream, to serve
How to Make Keto Tamale Casserole
- 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.
Keto Chicken Tamale Casserole
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.
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Print Pin Share EmailServings: 6 servings
Calories: 405kcal
Unit Conversion
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.
Video
Keto Chicken Tamale Casserole / Pie Recipe
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
Made this recipe?Tag me at @myketokitchen
How To Store Tamale Casserole
Store tamale casserole in the fridge for up to 3 days, or freeze for up to 3 months thaw and reheat.
Looking for more tasty Mexican Keto recipes; try our;
To make a larger batch of thisKeto Tamale Casserole recipe adjust the servings above.
OMG….this was just what I needed…..I have bring craving the taste of tamales for a few weeks now and this just hit the spot perfectly. I did everything per the recipe except I used a different brand of ‘corn’ flavoring. I served it topped with a pinch of diced avocado, sour cream, and green onions. The flavors were just awesome. Thank you so very much for the recipe!
I’m so glad you enjoyed it, Story! Thanks for stopping by 🙂