My changes are in bold.
16oz can refried black beans (I used regular black beans, drained)
4oz can diced green chiles
15oz ricotta cheese
1 egg, lightly beaten
2tsp Mexican seasoning (I used Cumin)
1/2tsp salt
2- 10oz cans enchilada sauce
18 corn tortillas
11oz can Mexicorn, drained
2- 6oz pkgs grilled chicken strips, cut into bite-sized pieces
3 cups shredded Mexican-blend cheese (I used half cheddar, half mexican blend)
Heat oven to 400.
In a glass bowl, blend beans and chiles. Cover and microwave for 1 minute.
Stir together ricotta, egg, seasoning and salt, set aside.
Spread 1/2 cup enchilada sauce evenly in a 13x9 dish. 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. Repeat layering the black bean mixture, ricotta mixture, Mexicorn, chicken, and 1 cup shredded cheese. Top with 1/2 cup enchilada sauce and the last 6 tortillas. Spread with remaining enchilada sauce, sprinkle with remaining 1 cup shredded cheese.
Cover with foil, bake at 400 for 40-45 minutes or until bubbly. Let rest 5 minutes before serving.
3 comments:
This was a hit in our house! The only thing I did different was substitute the ricotta w/ cottage cheese, just a personal preference.
Thank you!!!
how much did this make? do you think i could put it in two smaller dishes and freeze half for later?
i made it in a 13x9 dish and there is a lot! you could definitely split it into 2 and freeze.
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