Taco Fiesta Chicken Lasagna

• (14 1/2 ounce) cans diced tomatoes with mild green chilies, undrained2
• taco sauce1⁄4 cup
• ground cumin↗1⁄4 - 1⁄2 teaspoon
• dried oregano↗1⁄2 - 1 teaspoon
• cubed cooked chicken3 cups
• (16 ounce) can refried beans1
• sour cream↗1⁄2 cup
• cloves minced garlic2
• uncooked lasagna noodles↗12
• shredded colby-monterey jack cheese3 cups
• chopped onion1⁄2 cup
• chopped green olives (optional)1⁄4 cup
• chopped fresh cilantro2 tablespoons

Step-by-step instructions

1. 1

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

2. 2

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

3. 3

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

4. 4

   Spread 1 cup chicken mixture into a 13x9 inch glass baking dish that has been sprayed with non-stick cooking spray.

5. 5

   Top with 4 uncooked lasagna noodles.

6. 6

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

7. 7

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

8. 8

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

9. 9

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

10. 10

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

11. 11

    Refrigerate 8 hours or overnight.

12. 12

    Preheat oven to 350°.

13. 13

    Bake covered lasagna for 50 minutes.

14. 14

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

15. 15

    Let stand 10-15 minutes before serving.

16. 16

    Sprinkle with cilantro.