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Enchilada Lasagna

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“I found this recipe in a booklet. I tried it and we really liked it. I hope you do too.”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  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.

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