

Spicy chicken and spinach cake
Ingredients
- 1 bunch coriandercilantroX with roots
- olive spray oil
- 1 onion, finely chopped
- 2 teaspoons Mexican seasoning
- 750g chicken mince
- 400g can diced Italian tomatoes
- 4 flour tortillas
- 3 cups baby spinach, roughly chopped
- ½ cup grated reduced-fat cheddar cheese
- ½ cup cottage cheese
- ½ large avocado, diced
Log In or Sign Up to save this recipe to your shopping list.
Instructions
1 Preheat oven to 200°C. Cut roots and 3cm of stalks from coriander. Wash well and chop finely. Reserve remaining coriander. Spray a 20cm cake tin with oil and line with baking paper.
2 Spray a large non-stick frying pan with oil. Cook onion over a medium heat, stirring, for 3 minutes, or until soft. Add coriander root and stalks and Mexican seasoning. Mix well.
3 Add chicken to onion and cook, stirring often, for 5 minutes, or until browned. Stir in tomatoes and bring to the boil. Reduce heat and simmer for 4-5 minutes, or until mixture becomes a thick sauce. Stir through 1/4 cup roughly chopped coriander leaves. Cool.
4 Place one tortilla in the base of cake tin Top with a third of the sauce. Sprinkle over a third of the spinach and a third of the cheeses. Continue layers, ending with a tortilla. Spray with oil. Bake for 15-20 minutes, or until top is light golden brown. Stand for 10 minutes before transferring to a serving platter. Top with avocado and coriander leaves.
Nutrition Info (per serve)
-
Calories 413 cal
-
Kilojoules 1730 kJ
-
Protein 33 g
-
Total fat 23 g
-
Saturated fat 7 g
-
Carbohydrates 20 g
-
Sugar 5 g
-
Dietary fibre 3 g
-
Sodium 580 mg
-
Calcium 150 mg
-
Iron 3 mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the
newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.