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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 can(s) 16 oz refried black beans |
1 container(s) 15 oz ricotta cheese |
2 teaspoon(s) mexican seasoning |
2 can(s) 10 oz each enchilada sauce |
1 can(s) 11 oz mexicorn drained |
3 cup(s) mexican cheese shredded |
1 can(s) 4 oz diced green chiles |
1 egg lightly beaten |
18 corn tortillas |
2 package(s) 6 oz grilled chicken strips diced |
Directions:
1. Heat oven to 400F.
2. In a glass bowl, blend refried beans and chiles. Cover; microwave on high for 1 minute.
3. Stir together ricotta, egg, Mexican seasoning and salt; set aside.
4. Spread 1/2 cup of the enchilada sauce evenly in a 13x9 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. Add 6 more tortillas; top with 1/4 cup enchilada sauce.
5. Repeat layering the black been 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.
6. Cover with foil; bake at 400F for 40 to 45 minutes or until bubbly. Let rest 5 minutes before serving.
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