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Recipe Summary

prep:
30 mins
microwave:
1 min
Servings:
8
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Ingredients

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Directions

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  • Heat oven to 400°F. In a glass bowl, blend refried beans and chiles. Cover; microwave on HIGH for 1 minute.

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  • Stir together ricotta, egg, Mexican seasoning and salt; set aside.

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  • Spread 1/2 cup of the enchilada sauce evenly in a 13 x 9-inch baking pan. Overlap 6 corn tortillas to create a layer. Spread half each of the black bean mixture and ricotta mixture evenly over tortillas. Top with half of the Mexicorn, half the chicken and 1 cup shredded cheese. Top with 1/2 cup enchilada sauce.

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  • Add 6 more tortillas; top with 1/4 cup enchilada sauce. Repeat layering the black bean mixture, ricotta mixture, Mexicorn, chicken and 1 cup shredded cheese. Top with 1/2 cup enchilada sauce and last 6 tortillas. Spread with remaining enchilada sauce; sprinkle with remaining 1 cup shredded cheese.

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  • Cover with foil; bake at 400°F for 40 to 45 minutes or until bubbly. Let rest 5 minutes before serving.

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