Enchilada Lasagna

I found this recipe in a booklet. I tried it and we really liked it. I hope you do too.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 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

Directions

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.