Weekly Recipes Straight To Your Email, Subscribe!

Chicken Enchilada Cake

3
(10)
  • 4 Serves
  • 10 minutes
  • 30 minutes

Add a bit of salsa for your dinner tonight!

Ingredients

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

Method

  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.

Notes

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.

Did you enjoy this recipe?

Click on a star to rate it!

Average rating 3 / 5. Vote count: 10

No votes so far! Be the first to rate this recipe.

One Review

  • Rita Leigh says:

    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!!

Leave a Review

Love these healthy recipe ideas?

Join today for exclusive healthy recipes and tips that matter to locals like you.

Fresh recipe ideas straight to your inbox.

Subscribe for free delicious weekly recipes, plus the latest offers, competitions and more!