Enchilada Lasagna

• 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

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.

beans, green chilies, ricotta cheese, egg, taco, salt, enchilada sauce, corn tortillas, mexicorn, chicken, blend cheese

Taken from www.food.com/recipe/enchilada-lasagna-353071 (may not work)