Ingredients:

6 tablespoons butter melted
⅓ cup heavy cream
3 large eggs
4 ounces diced green chiles
½ cup coconut flour
2 tablespoons 1:1 sugar substitute
½ teaspoon salt
¼ teaspoon baking soda
1/2 cup enchilada sauce see note
2 cups shredded chicken breasts
1 tablespoon taco seasoning
1 cup grated cheddar cheese
Cilantro hot sauce, sour cream, lime, avocado – for serving

Directions:

Preheat oven to 350 degrees. Spray a 9 inch pie plate with non-stick spray.

Add the melted butter, cream, and eggs to a mixing bowl and whisk to combine.

Add the green chiles, coconut flour, sugar substitute, salt, and baking soda to the bowl and stir well to combine.

Spread the mixture into the prepared dish and bake for 15 minutes. The cornbread should be just set on top, but still somewhat jiggly in the center.

Use a fork to poke holes all over the cornbread.

Drizzle the top of the cornbread with the enchilada sauce.

Add the cooked chicken and taco seasoning to a bowl and stir to coat.

Arrange chicken over the top of the cornbread and sprinkle with grated cheddar.

Return to the oven for 10 minutes.

Serve with your favorite toppings.

Servings: 4

Nutritional Information: Calories: 580, Fat: 43g, Carbohydrates: 13g, Fiber: 5g, Protein: 31g