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- 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
- Heat oven to 400F.
- In a glass bowl, blend refried beans and chiles. Cover; microwave on high for 1 minute.
- Stir together ricotta, egg, Mexican seasoning and salt; set aside.
- Spread ½ 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 ½ cup enchilada sauce. Add 6 more tortillas; top with ¼ cup enchilada sauce.
- Repeat layering the black been mixture, ricotta mixture, Mexicorn, chicken and 1 cup shredded cheese. Top with ½ cup enchilada sauce and last 6 tortillas. Spread with remaining enchilada sauce; sprinkle with remaining 1 cup shredded cheese.
- Cover with foil; bake at 400F for 40 to 45 minutes or until bubbly. Let rest 5 minutes before serving.
This recipe is a personal recipe added by hgadish and has not been tested or endorsed by MyRecipes.
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Enchilada Lasagna Recipe at a Glance
- COURSE: Main Dishes