Enchilada Lasagna

1 can refried black beans (Rosarita)
4oz can diced green chiles
15oz container ricotta cheese
1 egg, lightly beaten
2 tsp taco seasoning
1/2 tsp salt
2 cans(10 oz each) enchilada sauce
18 corn tortillas
11oz can corn (mexicorn if you like spice) drained
1-2 large chicken breasts, cooked and chopped
2 cups shredded Mexican-blend cheese
Heat oven to 400. In microwave safe bowl, heat black beans and chiles for 1 minute covered. In separate bowl, mix ricotta, egg, taco seasoning and salt. Set aside. In a 9x13 dish, spread 1/2 cup enchilada sauce on bottom. Lay 6 tortillas on bottom, overlapping to cover the bottom. Then take half of the bean mixture, then half the ricotta mixture and spread in layers. Then sprinkle half the corn, half the chicken, and a handful of cheese. Top with 1/2 cup enchilada sauce. Repeat layers, starting with 6 tortillas again, then beans, ricotta, corn, chicken, cheese, sauce. Finally last 6 tortillas topped with remaining enchilada sauce and last of the cheese. Cover with foil and bake 45 minutes and bubbly. Let sit 5 mins before serving.
*This was a hit with ALL my picky eaters. Brandon had seconds. You could even make this without the chicken and it would be a great vegetarian dish! I served it with sliced oranges and it was a complete meal. From Family Circle Oct. issue.`It wasn't spicy using the regular corn!*