Chicken enchilada cake
Serves 4 to 6
8 tortillas (20cm/8in)
450g jar enchilada sauce
2 cups shredded cooked chicken
150g mozzarella cheese, grated
Preheat oven 180C.
Line a 20cm cake tin with baking paper.
Make layers in this order - tortilla, enchilada sauce, chicken and mozzarella.
Continue the layering process until all ingredients are used.
Bake until the cheese is melted and the sauce is bubbling - about the 30 minutes.
Optional: Smuggle in as many veggies as your family will eat. Personally, I add in chopped onions, capsicums, corn and for a little "zip" some finely chopped jalapeños ~ Ariba Ariba!
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