Chicken Tamale Bake
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 Jalapeños
- 10.7 oz Chicken Tenderloins
- 50 grams Fat Free Cheddar Cheese
- Cumin, red chili pepper, cayenne pepper to taste
Instructions
- Preheat your oven to 400 degrees.
- Lay out your chicken tenderloins on a baking sheet, top with spices, and cook for 10-15 minutes. Take out and let cool.
- 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.
- While the crust is baking, shred the chicken.
- 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)
- Pour three-quarters of the enchilada sauce over the crust.
- Top with the shredded chicken, the rest of the enchilada sauce and rotel, cheese, and pickled jalapeños.
- Bake for 15 more minutes!
- Divide into 5 or 6 and serve!
Notes
Nutrition Facts
Serving Size 284 grams
Servings Per Container 1
Amount Per Serving
Calories 292
Calories from Fat 20.7
% Daily Value*
Total Fat 2.3g
4%
Saturated Fat 1g
5%
Trans Fat 0g
Cholesterol 49.3mg
16%
Sodium 1037.3mg
43%
Total Carbohydrate 30.1g
10%
Dietary Fiber 4.8g
19%
Sugars 8.3g
Protein 31.4g
63%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.