SIMPLY DELICIOUS: Kim McCosker's chicken enchilada cake, made using only four ingredients.
SIMPLY DELICIOUS: Kim McCosker's chicken enchilada cake, made using only four ingredients. Contributed

Chicken enchilada cake

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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