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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I found this recipe in a booklet. I tried it and we really liked it. I hope you do too. Ingredients:
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 |
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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