Chicken Tamale Bake

Chicken Tamale Bake

This chicken tamale bake is a healthy, high-protein swap for classic Mexican tamales. Spicy, cheesy, and delicious! You are going to want to try this.

What a better way to spend your time at home then to spruce up your cooking skills. This idea came to me because I really wanted a Mexican dish but I wanted something that I do not always make! Like my Creamy Chicken Enchiladas.

This chicken tamale bake has a layer of spicy, chile crust, topped with shredded chicken, enchilada sauce, cheese, and jalapenos! This recipe makes enough for the whole family, or if you are like me, you can eat this chicken tamale bake everyday of the week for lunch!

I can safely say that I will be making this again! Such a delicious, and different recipe that I could eat everyday, especially because the serving size is huge!

Here Is What You Will Need For This Chicken Tamale Bake:

  • Cottage Cheese
  • Coconut Flour
  • Liquid Egg Whites
  • All Purpose Flour
  • Coconut Flour
  • Baking Powder
  • Can of Rotel with Green Chilies
  • Can of Red Enchilada Sauce
  • Taco Seasoning
  • Pickled Jalapenos
  • Chicken Tenderloins
  • Fat Free Cheddar Cheese
  • Cumin, red chili pepper, cayenne pepper

Here is how you make the Chicken Tamale Bake:

  1. Preheat your oven to 400 degrees.
  2. Lay out your chicken tenderloins on a baking sheet, top with spices, and cook for 10-15 minutes. Take out and let cool.
  3. Set the oven to 500 degrees. While the chicken is cooling, make your spicy chile crust. Combine the cottage cheese, coconut flour, liquid egg whites, all-purpose flour, baking powder, taco seasoning and half the can of Rotel. Line a 9×13 dish with parchment paper, pour the batter in and bake for 18-20 minutes.
  4. While the crust is baking, shred the chicken.
  5. When the crust is complete, use the back of a wooden spoon to insert holes into the crust/ cake. (This is not a thin crust, it will rise)
  6. Pour three-quarters of the enchilada sauce over the crust.
  7. Top with the shredded chicken, the rest of the enchilada sauce and rotel, cheese, and pickled jalapenos.
  8. Bake for 15 more minutes!
  9. Divide into 5 or 6 and serve!

Each serving is 284 grams! 292 calories, 30.3 grams of carbohydrates, 2.3 grams of fat, 34.1 grams of protein!

I had a small bowl of Tostitos on the side, but this would be great topped with shredded lettuce, sour cream, and more jalapenos if you love spice!

Full recipe for the chicken tamale bake is below! Please tag me on Instagram @_littlefitone if you make this and love it as much as I do!

Chicken Tamale Bake

Chicken Tamale Bake

This chicken tamale bake is a healthy, high-protein swap for classic Mexican tamales. Spicy, cheesy, and delicious!

Ingredients

  • 300 grams Cottage Cheese
  • 30 grams Coconut Flour
  • 300 grams Liquid Egg Whites
  • 100 grams All Purpose Flour
  • 5 grams Baking Powder
  • 1 Can Rotel with Green Chilies 215 grams
  • 1 Can Red Enchilada Sauce
  • 1 gram Taco Seasoning the smallest sprinkle
  • 20 grams Pickled Jalapenos
  • 10.7 oz Chicken Tenderloins
  • 50 grams Fat Free Cheddar Cheese
  • Cumin, red chili pepper, cayenne pepper to taste

Instructions

  1. Preheat your oven to 400 degrees.
  2. Lay out your chicken tenderloins on a baking sheet, top with spices, and cook for 10-15 minutes. Take out and let cool.
  3. Set the oven to 500 degrees. While the chicken is cooling, make your spicy chile crust. Combine the cottage cheese, coconut flour, liquid egg whites, all-purpose flour, baking powder, taco seasoning and half the can of Rotel. Line a 9x13 dish with parchment paper, pour the batter in and bake for 18-20 minutes.
  4. While the crust is baking, shred the chicken.
  5. When the crust is complete, use the back of a wooden spoon to insert holes into the crust/ cake. (This is not a thin crust, it will rise)
  6. Pour three-quarters of the enchilada sauce over the crust.
  7. Top with the shredded chicken, the rest of the enchilada sauce and rotel, cheese, and pickled jalapenos.
  8. Bake for 15 more minutes!
  9. Divide into 5 or 6 and serve!

Nutrition Information:

Serving Size:

284 grams

Amount Per Serving: Calories: 292Total Fat: 2.3gSaturated Fat: 1gTrans Fat: 0gCholesterol: 49.3mgSodium: 1037.3mgCarbohydrates: 30.1gFiber: 4.8gSugar: 8.3gProtein: 31.4g

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