Chicken Enchilada Cake

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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. Sprinkle chopped shallots, capsicums and corn with the chicken and served garnished with fresh coriander