Mexican Lasagna

Name: Mexican Lasagna
Ingredients: 2 (14 1/2 ounce) cans diced tomatoes with green chilies, drained; 14 cup taco sauce; 3 cups cubed chicken, cooked; 1 (16 ounce) can refried beans; 12 cup sour cream; 12 uncooked lasagna noodles; 12 ounces shredded colby-monterey jack cheese; 12 cup green onion, sliced; 12 cup sliced olive; 2 tablespoons chopped fresh cilantro

10 ingredients

10 steps

Ingredients

2 (14 1/2 ounce) cans diced tomatoes with green chilies, drained
14 cup taco sauce
3 cups cubed chicken, cooked
1 (16 ounce) can refried beans
12 cup sour cream
12 uncooked lasagna noodles
12 ounces shredded colby-monterey jack cheese
12 cup green onion, sliced
12 cup sliced olive
2 tablespoons chopped fresh cilantro

Directions

1

Spray a large piece of foil and a 13x9-inch pan with nonstick spray.
2

Mix tomatoes, sauce, stir in chicken spread 1 cup of chicken mix in pan.
3

Top with 4 noodles; spread 1/2 of beans, top with 1 1/2 cup chicken mix, 1 cup cheese, 1/4 cup onion and half of the olives.
4

Repeat with remaining ingredients (noodles, beans, chicken, cheese, onion and olives).
5

Cover with foil-sprayed side down.
6

Refrigerate for 8 hours.
7

Bake at 350F covered for 50 minutes.
8

Remove cover and bake 18-22 minutes longer.
9

Let stand for 10 minutes; sprinkle with cilantro.
10

Serve with a dollop of sour cream, chopped tomatoes and shredded lettuce, if desired.