I have an unwavering love for all things Siete Foods. Their products are not just delicious; they carry with them a story that resonates deeply with my family's Mexican Texas heritage. Like my father, who grew up as a border kid, splitting his time between Texas and Mexico, and carrying traditions from south of the border to our home. Our culinary roots run deep, especially with my grandfather, who was a Tex Mex King in the kitchen. Back in the 1970s, he became a local legend in Eastern Washington, hosting Mexican food pop-up dinners at a local hall. However, due to the era's prejudices, he couldn't label his cuisine as TexMex or Mexican, opting for the term "Spanish" instead. He was ahead of his time, recognizing the need for representation and respect.
One of his most beloved dishes was his Ground Beef Enchiladas, and it's no wonder why. Simple yet bursting with flavor, these enchiladas featured cheese and onions wrapped in corn tortillas, nestled in a casserole dish, and smothered in my Abuelito's Meat Sauce. It's a recipe that should never be forgotten. My father cherished it, and now my brother and my wife carry on the tradition, always requesting "Grandpa's Enchiladas" when asked, "What's for dinner?" If you enjoy beef enchiladas, next time you are craving a red enchilada sauce, head to this recipe. It may also become one of your favorite meals.
As recipes pass through generations, there's something incredibly beautiful about honoring the original while adding your own touch to create new recipes and memories. When I was diagnosed with Rheumatoid Arthritis in my early thirties, I had to reevaluate my relationship with many of the dishes I grew up loving, including corn tortillas and flour tortillas. That's when I discovered Siete Almond Flour tortillas, a game-changer that allows me to continue the traditions I hold dear. There aren't enough "thank you's" in the world to express my gratitude to Siete for bringing this remarkable product to the market. These tortillas serve as a perfect vessel for any great recipe you may have requiring tortillas.
These versatile tortillas are a staple in my kitchen, whether I'm whipping up baked dishes, tacos, burritos, or more. Even if you don't have Siete Tortillas on hand, you can easily substitute them with any flour or corn tortilla, and the result is a delightful enchilada bake the whole family will adore. Good stuff all around. Let this recipe serve as inspiration for other styles of Enchilada Bakes. Any time you place something between a layer of tortillas the chances of it tasting great is fairly high. So think beyond shredded chicken and green enchilada sauce. Get creative and make your own easy enchilada bake or following the recipe I created for a monthly Siete foods contest. PS: this recipe won that month 🙂
If you do make this recipe, please drop us a comment and rating. And if you love social media, post a photo or video showcasing your creation, and don't forget to tag us, it's our favorite!!
- Avocado oil
- Chicken breasts
- Black pepper
- Garlic granules
- Green chili powder
- Serrano pepper
- Cashew milk (sub with oat, almond, hemp, or whole milk)
- Lime, juice only
- Garlic powder or granules
- Green chili powder
- Black pepper
- White beans, rinsed and drained
- Cilantro, chopped
- Siete almond flour tortillas
- Siete fuego potato chips, crushed
Optional favorite toppings:
- Avocado slices
- Fresh cilantro
- Green onion
- Salsa verde
- Green chiles
- Mexican cheese
- Plain Greek Yogurt
See recipe card for quantities.
- Sautéing the Chicken:
- Heat 2 tablespoons of avocado oil in a pan over medium-high heat.
- Add the diced chicken and the spices. Stir the spices and let the chicken brown, about 3 minutes.
- Remove the chicken from the pan (do not clean the pan) and set it aside.
- Preparing the Avocado Sauce:
- On medium heat, add 1 tablespoon of avocado oil, diced onion, and serrano to the pan. Sauté for two minutes.
- Add the cashew milk to the pan, scraping the brown bits off the bottom.
- Add 1 ½ avocados (seed and skin removed). Break up the avocado with a spoon. Let it cook for two to three minutes until softened.
- Whisk the sauce to break down the avocado and marry it into the sauce. Let it simmer for 5 minutes on low.
- Add the cooked chicken and any juices into the sauce. Stir. Add the drained white beans. Stir. Simmer on low for 2 minutes. Set aside.
- Layering the Stack:
- Cut the tortillas in half.
- Oil a bread pan. Add one tortilla, creating the first layer.
- Then add the avocado chicken mixture to the top of the tortillas. Add another layer of tortilla. Continue the process until you reach the top of your pan.
- On the last layer of the avocado mixture, top with Siete Fuego tortilla chips.
- Baking and Serving:
- Bake in a preheated 350°F oven for 15 minutes.
- Serve with favorite toppings. ¡Buen Provecho!
- Avocado Oil: You can use olive oil or any other cooking oil of your choice.
- Cashew Milk: Substitute with oat, almond, hemp, or whole milk.
- Tortillas: If you don't have Siete almond flour tortillas, any flour or corn tortilla can be used as a substitute.
- Vegetarian Twist: Make it vegetarian by replacing chicken with one can of extra beans.
- Spicy Heat: Add extra serrano peppers or your favorite hot sauce for a spicier kick.
- Cheesy Delight: Sprinkle some shredded cheese between the layers for a gooey, melty cheese variation.
- Large skillet for sautéing chicken and making the sauce.
- Bread pan for layering and baking the enchilada stack. Use a baking dish if you don't have a bread pan, there just won't be as many layers.
- Whisk for mixing and breaking down the avocado sauce.
Store any leftovers in an airtight container in the refrigerator. This dish reheats beautifully for a quick and delicious meal.
For added flavor, garnish with a squeeze of fresh lime juice, chopped cilantro, and an extra dash of hot sauce.
Absolutely! You can prepare the enchilada stack ahead of time and reheat it in the oven for a quick and satisfying meal.
A side of Mexican rice, a fresh green salad, or guacamole and tortilla chips complement this dish perfectly.
Yes, you can experiment with black beans, pinto beans, or any other variety you prefer.
Creamy Chicken Enchilada Stack - a Grain Free Recipe
- 1 Bread pan
- 1 Large skillet
- 1 Chef knife
- 1 Cutting Board
- 1 spatula or spoon
- 3 tablespoons avocado oil
- 1 large chicken breast small diced
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ teaspoon garlic granules
- ¼ teaspoon green chili powder
- ⅛ teaspoon cumin
- ½ cup onion diced
- 1 serrano chopped
- 1 cup cashew milk sub with oat, almond, hemp or whole milk
- 2 avocados
- 1 lime juice only
- 1 teaspoon salt
- 1 teaspoon garlic granules
- ½ teaspoon green chili powder
- ¼ teaspoon black pepper
- 1 can white beans rinsed and drained
- 2 tablespoons cilantro chopped
- 8 to 10 Siete almond flour tortillas
- ¼ cup Siete fuego potato chips crushed
- On medium-high heat, add 2 tablespoons of avocado oil to the pan. Add the diced chicken and the spices. Stir spices and let chicken brown. About 3 minutes. Remove chicken from the pan (do not clean pan) and set aside.
- On medium heat, add 1 tablespoon of avocado oil, onion and serrano to the pan. Sauté for two minutes. Add the cashew milk to the pan, scrapping the brown bits off the bottom. Add 1 ½ avocado (seed and skin removed). Break up avocado with spoon. Let cook for two to three minutes until soften. Whisk sauce to break down avocado and marry into sauce. Let simmer for 5 minutes on low.
- Add cooked chicken and any juices into sauce. Stir. Add drained white beans. Stir. Simmer on low for 2 minutes. Set aside.
- Cut the tortillas in half. Oil a bread pan. Add one tortilla, creating the first layer. Then add avocado chicken mixture. Add another layer of tortilla. Continue the process until you reach the top of your pan. On the last layer of the avocado mixture top with Siete Fuego tortilla chips.
- Bake in preheated 350* oven for 15 minutes.
- Serve with avocado, chopped cilantro and hot sauce 🌶
- ¡Buen Provecho!
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with [this recipe]:
- Ensure chicken is cooked to an internal temperature of 165°F (74°C).
- Refrigerate any leftover portions promptly to maintain freshness.
- Practice safe food handling to prevent cross-contamination.