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TAMALE PIE

Ingredients:

Cornbread Base

Mexican Chicken Topping

  • 1 cup of 'sugar-free' Enchilada Sauce
  • 2 cups of chicken, cooked and shredded – I use rotisserie chicken
  • 2 teaspoons of Taco Seasoning
  • 1 cup of Monterey Jack Cheese, shredded
  • 1 Scallion, sliced
  • Sour Cream, to serve

 

Baking Instructions:

Cornbread base

PREHEAT oven to 375°F

BLEND your package of pancake mixx. Mix well into medium mixing bowl.

GREASE a 8x8 casserole dish with olive oil spray, then pour in 1/2 the pancake mix (' faux cornbread mix') and smooth out.

BAKE for 5 minutes or until golden brown.

POUR over the other 1/2 of pancake mix with 1/2 of the enchilada sauce. Set aside.

Mexican Chicken Topping

PLACE the chicken into a mixing bowl, along with the taco seasoning and remaining enchilada sauce. Mix well

Mixx base with topping

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 Pie