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Fiesta Taco Chicken Lasagna

Author Lynn / Turnips 2 Tangerines


  • 2 14 1/2 oz cans diced tomatoes with green chilies, undrained
  • 1/2 cup thick n' chunky salsa
  • 1/3 cup enchilada sauce
  • 2 12.5 oz cans chicken, drained
  • 1 16 oz can refried beans
  • 1/2 cup sour cream
  • 1 12 oz box uncooked, oven ready, no boil lasagna noodles
  • 3 cups shredded sharp cheddar cheese
  • 1/2 cup chopped green onions
  • 2/3 cup medium salsa con queso
  • 1/4 cup chopped fresh cilantro
  • Additional Ingredients
  • sour cream, shredded lettuce, chopped tomato


  • Spray a 15 x 2-inch sheet of foil and a 13 x 9-inch (3-quart) glass baking dish with cooking spray. In a large bowl, mix tomatoes, salsa, enchilada sauce, and chicken. In a medium bowl, mix together refried beans and sour cream.
  • Spread 1 cup of the chicken mixture into the bottom of baking dish. Top with 5 uncooked noodles, breaking to fit if necessary. Spread with half of the bean mixture and 1 1/2 cups chicken mixture.
  • Sprinkle with half of the cheese and onions.
  • Repeat noodle, bean, chicken and cheese layer once. Top with remaining 5 lasagna noodles, chicken mixture and green onions. Spoon salsa con queso cheese sauce over chicken. (Be sure the top noodles are covered) Cover with foil; refrigerate at least 8 hours or overnight.
  • Heat oven to 350ยบ F. Bake covered for 50 minutes. Uncover baking dish; bake 18 to 22 minutes longer or until bubbly and thoroughly heated. Let stand 10 minutes before serving.
  • Sprinkle with cilantro. Serve with additional sour cream, chopped tomato and shredded lettuce.


Can also substitute leftover cooked chicken or turkey, chopped.