Enchilada Lasagna

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 (16 ounce) can refried beans
• 1 (4 ounce) can diced green chilies
• 1 (15 ounce) container ricotta cheese
• 1 egg
• 2 teaspoons taco seasoning
• 1/2 teaspoon salt
• 2 (10 ounce) cans enchilada sauce
• 18 corn tortillas
• 1 (11 ounce) can mexicorn, drained
• 12 ounces chicken pieces, grill
• 3 cups mexican blend cheese

Recipe

• 1 heat oven to 400 deg.
• 2 in a glass bowl blend refried beans and chilles, cover and microwave for 1 minute.
• 3 stir together ricotta, egg, mexican seasonings and salt. set aside.
• 4 spread 1/2 cup of the enchilada sauce evenly in a 13 x 9 baking pan. overlap 6 corn tortillas to create a layer. spread half each of teh black bean mixture and ricotta mixture evenly over tortillas. top with half the mexicorn, half the chicken and 1 cup of cheese.top with 1/2 cup enchilada sauce.
• 5 add 6 more tortillas; top with 1/4 cup enchilada sauce. repeat layering teh black bean mixture, ricotta mixture, mexicorn, chicken and 1 cup of cheese. top with 1/2 c of the enchilada sauce and laast 6 tortillas. spread with remaining enchilada sauce; sprinlkle with remaining 1 cup of cheese.
• 6 cover with foil; bake at 400 degrees for 40-45 minutes or until bubbly. let rest 5 minutes before serving.