Categories: Casserole, Chicken, Lasagna, Main Dish, Tex-Mex

Ingredients

• 2 (14 1/2 ounce) cans diced tomatoes with mild green chilies , undrained
• 1/4 cup taco sauce
• 1/4-1/2 teaspoon ground cumin
• 1/2-1 teaspoon dried oregano
• 3 cups cubed cooked chicken
• 1 (16 ounce) can refried beans
• 1/2 cup sour cream
• 2 cloves minced garlic
• 12 uncooked lasagna noodles
• 3 cups shredded colby-monterey jack cheese
• 1/2 cup chopped onion
• 1/4 cup chopped green olives (optional)
• 2 tablespoons chopped fresh cilantro

Directions

1. In a large mixing bowl, mix together the tomatoes and taco sauce.

2. Add in the cumin, oregano, and chicken; stir to combine.

3. In a smaller bowl, add the refried beans, sour cream, and garlic; stir to combine.

4. Spread 1 cup chicken mixture into a 13×9 inch glass baking dish that has been sprayed with non-stick cooking spray.

5. Top with 4 uncooked lasagna noodles.

6. Spread half of the bean mixture over the noodles; then spread 1 1/2 cup chicken mixture over bean mixture.

7. Sprinkle with 1 cup cheese and half the onions and olives.

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

9. Top with 4 noodles, remaining chicken mixture, onions, and olives, then remaining cheese (make sure noodles are covered).

10. Cover with foil that has been sprayed with non-stick cooking spray (sprayed side down).

11. Refrigerate 8 hours or overnight.

12. Preheat oven to 350°.

13. Bake covered lasagna for 50 minutes.

14. Uncover; bake 18-22 more minutes or until bubbly and heated.

15. Let stand 10-15 minutes before serving.

16. Sprinkle with cilantro.

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