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Chicken Enchilada Cake

Chicken Enchilada Cake

Add a bit of salsa for your dinner tonight!

More Recipes
10 minutesPrep Time
30 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servings
Mission Wraps 8 Pack 567g
Mission Wraps Original
Mission Wraps Original8 Pack
Special
$4.50
was $5.50
450g jar enchilada or salsa sauce
2 cups leftover shredded roast chicken
150g mozzarella cheese, grated

Directions

  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.