Chicken Enchilada Cake

Who would think a Mexican savoury cake would work?

Well it does thanks to the clever folk at 4Ingredients , which you must now realise is my cooking bible! I'm a fan of this style of cooking since the cooking is minimal and it's all about assembly.

Ingredients: One Enchilada kit (I find that easier to buy as it already has 8 corn tortillas plus Enchilada sauce) 2 cups of shredded chicken from my fav, the trusty BBQ chook, bag of shredded cheese (could be tasty, mozzarella, pizza cheese, whatever you prefer)

Method: Preheat oven to 200 degrees Celsius. Line a 20 cm (8 inch) round cake tin with baking paper. (I have no idea how big my tin was so I don't think size matters here, as long as there's enough room for the tortilla) Now it's time to layer upon layer- starting with tortilla, enchilada sauce, chicken, cheese. Keep layering until you've used up the ingredients. Bake in the oven until the cheese is completely melted and the sauce is bubbling. This should take around half an hour.

Success rate: Three out of four family members enjoyed this Mexican meal! Isn't there always one though isn't there, 'No, I don't like it!!'