Mexican Lasagna

Preheat oven to 350 degrees. In a large skillet, on med-high, heat the olive oil and then saute the onions and peppers until tender. Add the chicken, beans and rice to skillet along with the enchilada sauce, reserving about 3 tablespoons of sauce, and heat through, then reduce to simmer. In a tall casserole dish, slightly larger than the tortillas, place the 3 tablespoons of enchilada sauce to coat the bottom. Place one tortilla into the dish, spread 1/3rd of the mixture, plus a hand-full of Mexican cheese blend over tortilla.Place another tortilla on top and then spread 1/2 of the ricotta cheese over it. Repeat for two more layers. Place last tortilla on top and then spoon last of mixture over it and top with the remaining Mexican cheese blend. Place in oven for about 25 minutes. Remove from oven and let cool 10 minute before serving.