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Taco Fiesta Chicken Lasagna
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Prep Time:
30 minutes
Total Time:
9 hours 30 minutes
Enjoy a fusion of Mexican and Italian flavors with this flavorful taco lasagna casserole, perfect for potlucks or a twist on taco or pasta night!
Ingredients:
  • 2 (14 1/2-oz.) cans diced tomatoes with zesty mild green chiles, undrained
  • 1/4 cup taco sauce
  • 3 cups cubed cooked chicken
  • 1 can (16 oz) Old El Paso™ Traditional Refried Beans
  • 1/2 cup sour cream
  • 12 uncooked lasagna noodles
  • 12 oz. (3 cups) shredded colby-Monterey Jack cheese
  • 1/2 cup chopped green onions
  • 1/4 cup sliced ripe olives, if desired
  • 2 tablespoons chopped fresh cilantro
Instructions:
  • Prepare the foil and baking dish with nonstick cooking spray. In a large bowl, mix together the tomatoes and taco sauce. Add the chicken and stir to combine. In a medium bowl, mix the refried beans and sour cream until well combined.
  • Begin by layering a generous amount of the flavorful chicken mixture at the bottom of a prepared baking dish. Add 4 uncooked noodles, breaking them to fit the dish if needed. Follow by spreading half of the bean mixture and 1 1/2 cups of the chicken mixture. Sprinkle 1 cup of cheese, half of the onions, and half of the olives on top.
  • Add 4 more noodles, the rest of the bean mixture, 1 1/2 cups of the chicken mixture, and 1 cup of cheese. Then layer the remaining 4 noodles, chicken mixture, onions, olives, and cheese on top. Ensure the top noodles are fully covered. Cover with foil, making sure the sprayed side is facing down. Refrigerate for at least 8 hours or overnight.
  • 1. Preheat your oven to 350°F. Bake your covered lasagna for 50 minutes. Then, uncover the dish and bake for an additional 18 to 22 minutes until it's bubbly and heated through. Let it rest for 10 minutes before serving. Finish with a sprinkle of fresh cilantro and, if desired, add a dollop of sour cream, chopped tomato, and shredded lettuce on each serving.

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