Low Carb Chicken Tamale Casserole
Cheesy chicken and enchilada sauce over a green chile biscuit layer made with almond flour.
For the Biscuit Layer
- 1-½ cups almond flour
- 1 Tbsp baking powder
- ¼ tsp kosher salt
- 1 tsp cumin
- 2 cups shredded cheese mix such as cheddar-jack or Mexican blend divided
- 4 oz canned chopped green chilies
- 1 cup corn OMIT if KETO
- ½ cup sour cream
- 2 eggs
- 2 Tbsp unsalted butter melted
For the Tamale Casserole
- 1 cup enchilada sauce
- 12 oz diced chicken or turkey meat
- garnish: chopped green onion, sour cream, and crushed pork rind
Make the Biscuit Layer
In a large mixing bowl, whisk together the almond flour, baking powder, salt, and cumin.
Whisk in the green chilies, corn, sour cream, eggs, and 1/2 cup cheese.
Pour into a 11x9 casserole dish. Bake at 400F for 20 minutes or until golden and set in the center.
Assemble the Tamale Casserole
Use a fork to prick the biscuit layer all over. Pour the enchilada sauce evenly over top.
Layer the turkey and cheese onto the enchilada sauce.
Bake at 400F until meat is heated through and cheese is melted.
Serve topped with green onion, sour cream, and crushed pork rinds.
As written, this recipe is 422 calories per serving with 17g carbs. If you want to reduce the carbs further (such as for keto), omit the corn. Then the recipe is 397 calories per serving with 12g carbs.
This is a perfect leftover turkey recipe!
Calories: 422kcal (21%)
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
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