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Chicken Enchilada Casserole

Chicken Enchilada Casserole

Our family believes there’s a reason the phrase “the whole enchilada” was coined when it comes to good deals (and really good meals). Take this Chicken Enchilada Casserole recipe for instance! With layers of chicken, tortilla chips, cheese, avocado, and black beans, PLUS an easy-peasy, lickety-split assembly, AND a taste so good we want to eat it all the time... It begs the question: what more could we possibly want in a recipe? 

Serve to friends, family, neighbors alike. (We can’t be sure since we’re in the business of bake—not fake—news, but they might just walk away saying, “you’re the whole enchilada.”) 

Chicken Enchilada Casserole


  • 4 cups Shredded Chicken
  • 1 Red Bell Pepper, diced
  • 1 can (15 oz) of Black Beans
  • 2-3 Avocados, sliced
  • 1 can (10 oz) of Enchilada Sauce
  • Tomatoes
  • 4 cups Shredded Cheese
  • 1 bag Grain Free Sea Salt Chips 


  • Fresh cilantro, chopped
  • Red onion, minced
  • Green onion, thinly sliced
  • Diced avocado
  • Mexican Crema 


  1. Preheat oven to 325F. 
  2. In an oven-safe shallow dish layer: sauce, chips, fillings, chicken, sauce, cheese, chips, fillings, chicken, sauce, cheese, chips, sauce, cheese.
  3. Cover with aluminum foil and bake at 325F for 25-30 minutes.
  4. Garnish with toppings.

Chicken Enchilada Casserole Recipe Siete Family Foods

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