Chicken Enchilada Cake

  • 4 Serves
  • 10 minutes
  • 30 minutes

Add a bit of salsa for your dinner tonight!


Mission Wraps 8 Pack 567g
450g jar enchilada or salsa sauce
2 cups leftover shredded roast chicken
150g mozzarella cheese, grated


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


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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