Taco Fiesta Chicken Lasagna

This has mild flavors that my kids really like. Could easily be spiced up to suit your taste. Adapted from a Pillsbury recipe

• Ready In: 1 hr 42 mins
• Serves: 8

Ingredients

• 2 (14 1/2ounce) 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.