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) cans 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 onions
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 350F.
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.
Servings: 8
Time preparation: 30 min.
Time total: 102 min.