Taco Fiesta Chicken Lasagna |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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This has mild flavors that my kids really like. Could easily be spiced up to suit your taste. Adapted from a Pillsbury recipe 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:
1. In a large mixing bowl, mix together the tomatoes and taco sauce.
2. Add in the cumin, oregano, and chicken; stir to combine.
3. In a smaller bowl, add the refried beans, sour cream, and garlic; stir to combine.
4. Spread 1 cup chicken mixture into a 13x9 inch glass baking dish that has been sprayed with non-stick cooking spray.
5. Top with 4 uncooked lasagna noodles.
6. Spread half of the bean mixture over the noodles; then spread 1 1/2 cup chicken mixture over bean mixture.
7. 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.
9. Top with 4 noodles, remaining chicken mixture, onions, and olives, then remaining cheese (make sure noodles are covered).
10. Cover with foil that has been sprayed with non-stick cooking spray (sprayed side down).
11. Refrigerate 8 hours or overnight.
12. Preheat oven to 350°.
13. Bake covered lasagna for 50 minutes.
14. Uncover; bake 18-22 more minutes or until bubbly and heated.
15. Let stand 10-15 minutes before serving.
16. Sprinkle with cilantro.
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