This crowd pleaser will add a bit of salsa for your dinner tonight! Serves 4. Prep 10 minutes. Cook 30 minutes.


  • Preheat oven to 180°C.

  • Line a 20cm cake tin with baking paper.

  • Onto the base lay a tortilla.

  • Simply layer in this order: tortilla, salsa, chicken, cheese.

  • Continue the layering until all ingredients are used.

  • End with a tortilla, spread over salsa and sprinkle with last bit of cheese.

  • Bake until the cheese is completely melted and the sauce is bubbling, about 30 minutes.

  • Remove from oven, rest for 10 minutes then slice (and slice into wedges as you would a ‘cake’) sprinkle some chopped coriander to serve.


  • Mission Wraps 8 Pack 567g

  • 450g jar enchilada or salsa sauce

  • 2 cups leftover shredded roast chicken

  • 150g mozzarella cheese, grated


Optional: This recipe lends itself beautifully to successful Veggie Smuggling. I often sprinkle add chopped shallots, capsicums and corn with the chicken and served garnished with fresh coriander.



chicken enchilada.jpg