2 - 14.5 oz cans diced tomatoes with zesty mild green chilies, undrained.
cup taco sauce
cps cubed cook chicken
1 - 16 oz can Old El Paseo Refried Beans
cup sour cream
uncooked lasagna noodles
oz (3 cup) shredded colby-Monterey Jack cheese.
cup chopped green onions
cup sliced ripe olives
T's chopped fresh cilantro
1. Spray 15 x 12 inch sheet of foil and a 13 x 9 inch Pyrex baking pan with non-stick spray. 2. In a large bowl, combine tomatoes and taco sauce - mix well. Stir in chicken. 3. In a medium bowl combine refried beans and sour cream and mix well 4. Spread about 1 cup of chicken mixture on bottom of baking dish. Top with 4 uncooked noodles (breaking if needed to fit). Spread with 1/2 of bean mixtures and 1 1/2 cup of chicken mixture. Sprinkle with 1 cup of cheese and 1/2 of the onions and half of the olives. 5. Layer 4 more noodles, remaining bean mixture, 1 1/2 cups chicken mixture and 1 cup cheese. Layer last 4 noodles, remaining chicken mixture, onions and olives and cheese - making sure noodles are covered. 6. Cover with sprayed foil and refrigerate for minimum of 8 hours or overnight. 7. Preheat oven to 350F. Bake covered lasagna for 50 minutes. Uncover and bake an additional 18-22 minutes or until bubbly and thoroughly heated through. 8. let stand 10 minutes, sprinkle with cilantro and option to: on each serving a dollop of sour cream, chopped tomato and shredded lettuce.