Tonight I was so excited... I tried a new recipe... and it's fun to say!
Taco Fiesta Chicken Bake.
Okay... Taco Fiesta Chicken Bake.
Now, say it with a Mexican accent...
out loud... again...
Taco Fiesta Chicken Bake.... ole!
It was easy.... good... and did I mention easy?
The best part... you can make it the night before and put it in the refrigerator so all you have to do is pop it in the oven and bake it!
Here's the recipe... try it... you'll like it.
2 cans diced tomatoes with zesty mild green chilis, undrained ( I used 2 cans of tomatoes and 1 can of green chilis)
1/4 cup taco sauce - I forgot this but it needed it so I don't recommend skipping
3 cups cubed cooked chicken
1 16oz can refried beans
1/2 cup sour cream
12 uncooked lasagna noodles
3 cups shredded cheese
1/2 cup chopped green onions
1/4 cup sliced ripe olives
1. spray 13x9 glass baking dish with spray. In large bowl, combine tomatoes and taco sauce, mix well. stir in chicken. In med bowl, combine refried beans and sour cream, mix well.
2. Spread 1 cup chicken mixture in bottom of sprayed baking dish. Top with 4 uncooked noodles, breaking to fit if necessary. Spread with half the bean mixture and 1 1/2 cups chicken mixture. Sprinkle with 1 cup of the cheese and half of onions and olives.
3. Layer 4 more noodles, remaining bean mixture, 1 1/2 cups chicken mixture and 1 cup cheese. Top with remaining 4 noodles, chicken mixture, onions, olives and cheese. (Be sure top noodles are covered) cover with foil, spray foil with cooking spray and put sprayed side down. Refrigerate at least 8 hours or overnight.
4. Heat oven to 350 degrees. Bake uncovered lasagna for 50 minutes. Uncover baking dish, bake and additional 18-22 minutes or until bubbly and thoroughly heated. Let stand 10 minutes before serving. Sprinkle with fresh chopped cilantro. If desired, garnish each serving with a dollop of sour cream, chopped tomato, and shredded lettuce.