Chicken Enchilada Cake

Autumn Recipes › Chicken Enchilada Cake

Chicken Enchilada Cake

4 Serves
10 minutes
30 minutes

Add a bit of salsa for your dinner tonight!

Set a Reminder to cook 04/20/2024 03:01 04/20/24 16:01 Australian Eastern Daylight Time IGA Recipes – Chicken Enchilada Cake Reminder – Chicken Enchilada Cake https://www.iga.com.au/recipes/outdoor-entertaining/chicken-enchilada-cake/

Ingredients

4 Serves*

567 g Mission Wraps 8 Pack

450 g jar enchilada or salsa sauce

2 cups leftover shredded roast chicken

150 g mozzarella cheese, grated

*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

Preheat oven to 180°C.
Line a 20cm cake tin with baking paper.
Onto the base lay a tortilla.
Simply layer in this order: tortilla, salsa, chicken, cheese.
Continue the layering until all ingredients are used.
End with a tortilla, spread over salsa and sprinkle with last bit of cheese.
Bake until the cheese is completely melted and the sauce is bubbling, about 30 minutes.
Remove from oven, rest for 10 minutes then slice (and slice into wedges as you would a ‘cake’) sprinkle some chopped coriander to serve.

Top Tips

Optional: This recipe lends itself beautifully to successful Veggie Smuggling. I often sprinkle add chopped shallots, capsicums and corn with the chicken and served garnished with fresh coriander.

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One Review

Rita Leigh says:

August 30, 2021 at 9:47 am

Turned out pretty good. I did add red kidney beans for added protein. You could probably add corn as well. But the flavours were awesome!! And easy to make!!

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