Enchilada Lasagna


Enchilada Lasagna


INGREDIENTS:

1 can (16oz) refried black beans (I only found regular)
1 can (4oz) diced green chiles
1 container (15oz) ricotta
1 egg, lightly beaten
2 teaspoons Mexican seasoning (I got a McCormick taco seasoning packet)
1/2 teaspoon salt
2 cans (10oz each) red enchilada sauce
18 corn tortillas (I used much less, more like 14)
1 can (11oz) mexicorn (Green Giant)
2 packages (6oz each) grilled chicken strips cut into bite sized pieces (Tyson)  (I bought a 22oz package of Tyson grilled strips that were in the freezer section and used about 18oz of it.  You can also use your own precooked chicken)
3 cups shredded Mexican blend cheese
Sour cream (optional)
Scallions (optional)

DIRECTIONS:

Preheat oven to 400 degrees F.  In a medium microwave-safe bowl, combine refried beans and green chiles.  Cover and microwave on high for 1 minute.  Set aside.  In a small bowl, combine ricotta, egg, salt, and mexican seasoning.

Spread 1/2 cup of the enchilada sauce evenly in a 9x13 inch baking pan.  Overlap 6 (I used 5, torn up) corn tortillas to create a layer.  Spread half of the bean mixture evenly over tortillas.  Top with half the ricotta mixture, spreading evenly.  Sprinkle with half the mexicorn and add half the chicken.  Add 1 cup shredded cheese.  Spread 1/2 cup enchilada sauce over top.  Add another layer of tortillas; top with 1/4 cup of enchilada sauce.  Repeat with the remaining beam mixture, remaining ricotta mixture, remaining mexicorn, remaining chicken, another 1 cup of shredded cheese, another 1/2 cup enchilada sauce, and the remaining tortillas.  Spread remaining enchilada sauce over tortillas and sprinkle with the remaining shredded cheese.

Cover with aluminum foil and bake in preheated oven for 40 to 45 minutes.  Let rest for 5 minutes before serving.  Serve with sour cream and sliced scallion.

0 commentaires:

Enregistrer un commentaire