Chicken Enchilada Cake

Chicken Enchilada Cake

Posted by Kim McCosker on

Chicken Enchilada Cake

Serves 4 serves


  • 8 tortillas (20cm)
  • 450g jar enchilada sauce or salsa
  • 2 cups cooked chicken shredded
  • 1 1/2 cups mozzarella cheese grated


  • Preheat oven to 180C.
  • Line a 20cm round cake tin with baking paper.
  • Make layers in this order: tortilla, enchilada sauce, chicken, and cheese.
  • Continue the layering process until all ingredients are used, ending with a layer of tortilla, enchilada sauce and cheese.
  • Bake until the cheese is completely melted and the sauce is bubbling, 30 minutes.
  • 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.

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