TACO FIESTA CHICKEN LASAGNA

By baderr

Mexico meets Italy, with south-of-the-border favorites like refried beans, taco sauce, and cilantro appearing in a cross-cultural chicken lasagna

Ingredients

• 2 (14 1/2 ounce) cans diced tomatoes with zesty mild green chilies, undrained
• 1/4 cup taco sauce
• 3 cups cooked chicken - cubed
• 1 (16 ounce) can Old El Paso Refried Beans
• 1/2 cup sour cream
• 12 uncooked lasagna noodles
• 12 ounces (3 cups) shredded colby-Monterey Jack cheese
• 1/2 cup green onions - chopped
• 1/4 cup ripe olives - sliced, if desired
• 2 tablespoons fresh cilantro - chopped

Details

Servings 8
Preparation time 30mins
Cooking time 570mins

Preparation

Step 1

Spray 15x12 inch sheet of foil and 13x9 inch glass baking dish with nonstick cooking spray.

In large bowl, combine tomatoes and taco sauce, mixing well.

Stir in chicken.

In medium bowl, combine refried beans and sour cream, mixing well.

Spread about 1 cup chicken mixture in bottom of sprayed baking dish.

Top with 4 uncooked noodles, breaking to fit if necessary.

Spread with half of bean mixture and 1 1/2 cups chicken mixture.

Sprinkle with 1 cup cheese, half of onions, and half of olives.

Layer 4 more noodles, remaining bean mixture, 1 1/2 cups chicken mixture, and 1 cup cheese.

Top with remaining 4 noodles, chicken mixture, onions, olives, and cheese.

Be sure top noodles are covered.

Cover with foil, sprayed side down.

Refrigerate for at least 8 hours or overnight

Heat oven to 350 degrees.

Bake covered lasagna for 50 minutes.

Uncover baking dish, bake an additional 18-22 minutes or until bubbly.

Let stand 10 minutes before serving.