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
-
In a large mixing bowl, mix together the tomatoes and taco sauce.
-
Add in the cumin, oregano, and chicken; stir to combine.
-
In a smaller bowl, add the refried beans, sour cream, and garlic; stir to combine.
-
Spread 1 cup chicken mixture into a 13×9 inch glass baking dish that has been sprayed with non-stick cooking spray.
-
Top with 4 uncooked lasagna noodles.
-
Spread half of the bean mixture over the noodles; then spread 1 1/2 cup chicken mixture over bean mixture.
-
Sprinkle with 1 cup cheese and half the onions and olives.
-
Layer 4 more lasagna noodles, remaining bean mixture, 1 1/2 cup chicken mixture and 1 cup cheese.
-
Top with 4 noodles, remaining chicken mixture, onions, and olives, then remaining cheese (make sure noodles are covered).
-
Cover with foil that has been sprayed with non-stick cooking spray (sprayed side down).
-
Refrigerate 8 hours or overnight.
-
Preheat oven to 350°.
-
Bake covered lasagna for 50 minutes.
-
Uncover; bake 18-22 more minutes or until bubbly and heated.
-
Let stand 10-15 minutes before serving.
-
Sprinkle with cilantro.