Keto Chicken Tamale Casserole (Tamal Perdido)

Keto Chicken Tamale Casserole (Tamal Perdido)

You don't have to make traditional tamales to enjoy the authentic flavor! This ketofriendly tamale casserole uses Sonora Keto Tamale Masa to create a fantastic low carb diet version of the classic Mexican comfort food. Perfect for anyone following a keto diet and wondering "what can I eat on keto diet," this casserole proves that keto recipes can deliver all the traditional flavors you love.

The beauty of this keto-friendly recipe lies in its simplicity and authentic taste. Known as "Tamal Perdido" (lost tamale), this dish captures all the essence of traditional tamales in an easy-to-make casserole format that's perfect for busy weeknights or meal prep. This recipe is an excellent addition to your collection of keto recipes and demonstrates that following a keto diet plan doesn't mean sacrificing the comfort foods that bring families together. This recipe serves 6-8 people generously, making it perfect for family dinners or entertaining.

Keto Chicken Tamale Casserole (Tamal Perdido)

Sonora Keto

Servings

8

Prep Time

15 minutes

Cook Time

30 minutes

Calories

385

Cuisine

Mexican

Category

dinner

If you're looking for a quick and easy taste of tamales, this casserole is exactly what you need!  Saludos!

Keto Chicken Tamale Casserole (Tamal Perdido)

Ingredients

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    • 2 cups red enchilada sauce (divided)
    • 1 pound shredded rotisserie chicken, cooked
    • 2 teaspoons taco seasoning
    • 1 cup Monterey Jack cheese, shredded
    • scallion, sliced
    • 1/2 cup chopped cilantro
    • 1 cup cherry tomatoes, halved
    • sour cream, for serving

    Directions

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      1. No instructions provided for this section

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      1. Bake the masa base for 12-15 minutes, until golden brown and set.

      2. Remove from oven and use a fork to poke holes throughout the masa surface.
      3. Pour half of the enchilada sauce over the baked masa base and set aside.

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      1. In a mixing bowl, combine the shredded chicken, taco seasoning, and remaining enchilada sauce. Mix well until the chicken is evenly coated.

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      1. Remove from oven and let cool for 5 minutes to set.

      2. Top with sliced scallions, chopped cilantro, and halved cherry tomatoes.
      3. Cut into 6-8 squares and serve hot with a dollop of sour cream. Enjoy this ketofriendly version of a Mexican classic!
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