Chicken Enchilada Cake

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INGREDIENTS
Mission Wraps 8 pack
450g Jar Enchilada or salsa sauce
2 cups of shredded roast chicken
150g Mozzarella cheese grated

METHOD
PREHEAT OVEN TO 180 DEGREES CELSIUS
Line a 20cm cake tin with baking paper
Lay a tortilla on the base
Layer in this order: Tortilla, salsa, chicken, cheese
Continue layering until all ingredients are used
End with a tortilla, spread over salsa and sprinkle with cheese
Bake until cheese is completely melted and the sauce is bubbling (about 30 Min)
Remove from oven, rest for 10 mins, sprinkle chopped coriander to serve