Chicken Enchilada Cake | 4 Ingredients
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Chicken Enchilada Cake
Serves
serves
Ingredients
  • 8 tortillas (20cm)
  • 450g jar enchilada sauce or salsa
  • 2 cups cooked chicken shredded
  • 1 1/2 cups mozzarella cheese grated
Instructions
  1. Preheat oven to 180C.
  2. Line a 20cm round cake tin with baking paper.
  3. Make layers in this order: tortilla, enchilada sauce, chicken, and cheese.
  4. Continue the layering process until all ingredients are used, ending with a layer of tortilla, enchilada sauce and cheese.
  5. Bake until the cheese is completely melted and the sauce is bubbling, 30 minutes.
  6. Cool for 10 minutes before slicing.
Serves
serves
Ingredients
  • 8 tortillas (20cm)
  • 450g jar enchilada sauce or salsa
  • 2 cups cooked chicken shredded
  • 1 1/2 cups mozzarella cheese grated
Instructions
  1. Preheat oven to 180C.
  2. Line a 20cm round cake tin with baking paper.
  3. Make layers in this order: tortilla, enchilada sauce, chicken, and cheese.
  4. Continue the layering process until all ingredients are used, ending with a layer of tortilla, enchilada sauce and cheese.
  5. Bake until the cheese is completely melted and the sauce is bubbling, 30 minutes.
  6. Cool for 10 minutes before slicing.
Recipe Notes

Optional: This is a brilliant veggie smuggler. I often add kidney beans, corn, spring onions, red capsicum and any number of fresh herbs.

Kim McCosker

welcome

I created 4 Ingredients to save you time & money in the kitchen. I hope you enjoy our recipes.

Kim xx


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