Mexican Lasagna

• 2 (14 1/2 ounce) cans diced tomatoes with green chilies, drained
• 14 cup taco sauce
• 3 cups cubed chicken, cooked
• 1 (16 ounce) can refried beans
• 12 cup sour cream
• 12 uncooked lasagna noodles
• 12 ounces shredded colby-monterey jack cheese
• 12 cup green onion, sliced
• 12 cup sliced olive
• 2 tablespoons chopped fresh cilantro

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.
3. 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.
4. Repeat with remaining ingredients (noodles, beans, chicken, cheese, onion and olives).
5. Cover with foil-sprayed side down.
6. Refrigerate for 8 hours.
7. Bake at 350F covered for 50 minutes.
8. Remove cover and bake 18-22 minutes longer.
9. Let stand for 10 minutes; sprinkle with cilantro.
10. Serve with a dollop of sour cream, chopped tomatoes and shredded lettuce, if desired.

tomatoes, taco sauce, chicken, beans, sour cream, lasagna noodles, colbymonterey, green onion, olive, fresh cilantro

Taken from www.food.com/recipe/mexican-lasagna-91287 (may not work)