Creamy Avocado Chicken Enchilada Stack (Dairy-Free & Grain-Free)

Enchilada Stacks are a great way to get dinner on the table quickly. I like to use a bread pan to make the stack, so I can add lots of layers of Siete Almond Flour tortillas between the layers of chicken and beans.



3 tablespoons avocado oil
1 large chicken breast, small diced
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon garlic granules
1/4 teaspoon green chili powder
1/8 teaspoon cumin

1/2 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
1/2 teaspoon green chili powder
1/4 teaspoon black pepper
1 can white beans, rinsed and drained
2 tablespoons cilantro, chopped
8 to 10 Siete almond flour tortillas

1/4 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 1/2 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!