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I make this pretty much weekly and it never disappoints. It’s perfect for meal prepping as well.
DIRECTIONS:
Preheat oven to 400. Spray 9x13 pan.
Combine oat flour, corn meal, baking powder, salt, egg, green chilis, oil, milk.
Pour into prepared pan and bake 10 minutes.
Remove from oven, poke holes in the semi-cooked tamale layer and pour about half the enchilada sauce over top. Combine remaining enchilada sauce with cooked, shredded chicken. Put this mixture over the contents in the pan, and top with cheese.
Return to oven for another 15-20 minutes or until cheese is golden and bubbly.
Optional: drizzle more enchilada sauce on top once complete
Macros per serving:
Macros: 381 calories / 30 carb / 13 fat / 36 protein
NOTES:
👉Serve alongside Spanish rice, salad, chips, etc.
👉Works with any enchilada sauce you love (red or green). I use Frontera and/or Trader Joe’s brand which is my favorite.
👉If you LOVE cheese, add more. Duh.
👉Sometimes I will throw in a drained can of corn or black beans into the cornbread mixture prior to baking.
👉I have not tried with any other flour combinations so I don't know how almond, etc would work in place of oat. Without the corn flour though, it's really not tamale pie. Just make sure your flours are gluten free if need be though for this batch, I used regular corn meal and not GF.
#mealideas #mealprepinspiration #foodaesthetic #cookwithme #mealprepideas #healthylifestyle2023 #dinnerrecipe