214 1/2 oz cansdiced tomatoes with green chilies, undrained
1/2cupthick n' chunky salsa
212.5 oz canschicken, drained
116 oz canrefried beans
112 oz box uncooked, oven ready, no boil lasagna noodles
3cupsshredded sharp cheddar cheese
1/2cupchopped green onions
2/3cupmedium salsa con queso
1/4cupchopped fresh cilantro
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 350º 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.