Ingredients
Scale
- ⅔ cup oat flour
- ½ cup GF yellow corn meal
- 1 tablespoon baking powder
- ¼ tsp salt
- 2 tablespoon avocado oil
- ⅓ cup non dairy milk (if dairy free)
- 1 egg
- 1 can corn
- 1 can diced green chilies
- 2 1/2 cup leftover carnitas, chicken
- 1 cup enchilada sauce
- 1 cup shredded cheese ( if not dairy free)
- cilantro
Instructions
- Preheat oven to 400 degrees.
- Whisk oat flour, corn meal, baking powder and salt together. Add the oil, non-dairy milk and egg add to the dry ingredients and mix.
- Next add the drained corn and green chilies. Once all mixed, bake in a 8×8 or 9×13 pyrex (depending if you want a thicker cornbread or more thin.) Bake for 20-25 min until set.
- After it has cooked for 20-25 it will not be completely set, that’s okay. Poke holes in the tamale base and add 1/2 cup of the enchilada sauce over the top.
- Then mix your chosen meat with the remaining enchilada sauce and add that on top of the cornbread and enchilada base. Finish with cheese if you are using it.
- Cover with foil and return to oven for 10-15 min. Remove foil for the last 5 min to ensure cheese is melted. Top with cilantro and enjoy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes