Recipe(tried): Taco Fiesta Chicken Lasagna

Taco Fiesta Chicken Lasagna
Source: by NurseDi

2 (14.50 ounces) cans diced tomatoes w/mild green chilies, undrained
1/4 cup taco sauce
1/4-1/2 teaspoon ground cumin
1/2-1 teaspoon dried oregano (crushed with the palms of your hands)
3 cups cubed cooked chicken (homemade or from a can)
1 (16.00 ounces) can refried beans
1/2 cup sour cream
2 cloves garlic (crushed with the blade of one of your big knives)
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

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 13x9 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.
8. 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.


Serve with just a green salad & some fried ripe plantains. Delicious! (Good for the kids also)