The FABULOUS 5!

CHICKEN ENCHILADA PULL-APART

SERVES 6 PREP AND COOK: 1 HOUR, 10 MINS

500g jar Spicy Peppers Pasta Sauce
3½ cups shredded roast chicken meat (450g)
35g sachet taco seasoning
3 cups grated pizza cheese
5 x 22cm round flour tortillas

1 Grease base and side of a 21cm round springform pan (base measuring 20cm). Line base with baking paper. Place pan on an oven tray.

2 Place half of the pasta sauce in a large bowl. Stir in shredded chicken, taco seasoning and 2 cups of the cheese.

3 Spoon mixture evenly down centre of each tortilla. Roll up to enclose. Cut each roll crossways into four equal pieces.

4 Arrange pieces, cut-side up, in prepared pan, in a single layer. Spoon over remaining sauce. Sprinkle with remaining cheese.

Cook, uncovered, in a moderate oven (180°C) for about 40 minutes, or until heated through and cheese is golden.