Wednesday, October 22, 2008

Enchilada Lasagna

I found this recipe in Family Circle magazine and it was really really really good!!!
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:

3greenbeans said...

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!!!

Staci said...

how much did this make? do you think i could put it in two smaller dishes and freeze half for later?

Jillian said...

i made it in a 13x9 dish and there is a lot! you could definitely split it into 2 and freeze.