Ingredients:
1 can refried black beans
1 can diced green chiles
1 container 15 0z. Ricotta cheese
1 egg, lightly beaten
2 tsp. Mexican seasoning
1/2 tsp. salt
2 can 10 oz. enchilada sauce
18 corn tortillas
1 can mexicorn, drained
1 pd. grilled chicken breast, diced or shredded
3 cups shredded Mexican blend cheese
Directions:
Heat oven to 400 degrees. In a glass bowl heat up black beans and chiles. In a separate bowl stir together ricotta, egg, mexican seasoning, and salt; set aside.
Spread 1/2 cup of sauce evenly in a 9x13 pan. overlap tortillas to create a layer. Spread half each of the black bean mixture and ricotta mixture evenly over tortillas. Top with half the mexicorn and chicken then shredded cheese. Top with 1/2 cup sauce. Add six more tortillas and repeat steps. Adding 2 more layers. Cover with foil and and bake 400 degrees for 40-45 minutes until bubbly. Let rest for 15 minutes before serving.
1 can refried black beans
1 can diced green chiles
1 container 15 0z. Ricotta cheese
1 egg, lightly beaten
2 tsp. Mexican seasoning
1/2 tsp. salt
2 can 10 oz. enchilada sauce
18 corn tortillas
1 can mexicorn, drained
1 pd. grilled chicken breast, diced or shredded
3 cups shredded Mexican blend cheese
Directions:
Heat oven to 400 degrees. In a glass bowl heat up black beans and chiles. In a separate bowl stir together ricotta, egg, mexican seasoning, and salt; set aside.
Spread 1/2 cup of sauce evenly in a 9x13 pan. overlap tortillas to create a layer. Spread half each of the black bean mixture and ricotta mixture evenly over tortillas. Top with half the mexicorn and chicken then shredded cheese. Top with 1/2 cup sauce. Add six more tortillas and repeat steps. Adding 2 more layers. Cover with foil and and bake 400 degrees for 40-45 minutes until bubbly. Let rest for 15 minutes before serving.
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