Mexican Lasagna

I love twisting up old favorites to a new flavor. Try this for a dinner party or for a pot luck. Since you can make it ahead, it really saves some time.

• Ready In: 9 hrs 30 mins
• Serves: 8

Ingredients

• 2 (14 1/2ounce) cans diced tomatoes with green chilies, drained
• 1⁄4 cup  taco sauce
• 3  cups  cubed chicken, cooked
• 1 (16 ounce) can  refried beans
• 1⁄2 cup sour cream
• 12  uncooked  lasagna noodles
• 12  ounces  shredded colby-monterey jack cheese
• 1⁄2 cup green onion, sliced
• 1⁄2 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. 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. Repeat with remaining ingredients (noodles, beans, chicken, cheese, onion and olives).
3. Cover with foil-sprayed side down.
4. Refrigerate for 8 hours.
5. Bake at 350°F covered for 50 minutes.
6. Remove cover and bake 18-22 minutes longer. Let stand for 10 minutes; sprinkle with cilantro.
7. Serve with a dollop of sour cream, chopped tomatoes and shredded lettuce, if desired.