Enchilada Lasagna

Enchilada Lasagna
Servings: 8 Prep 30 mins Microwave 1 min

Ingredients

  • 1 can (16 ounces) refried black beans
  • 1 can (4 ounces) diced green chiles
  • 1 container (15 ounces) ricotta cheese
  • 1 egg, lightly beaten
  • 2 teaspoons Mexican seasoning
  • 1/2 teaspoon salt
  • 2 cans (10 ounces each) enchilada sauce
  • 18 corn tortillas
  • 1 can (11 ounces) Mexicorn, drained
  • 2 packages (6 ounces each) grilled chicken strips, cut into bite-size pieces
  • 3 cups shredded Mexican-blend cheese

Make It

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

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

3. 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.

4. 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.

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