Mexican Lasagna

Mexican Lasagna

Prep: 20 Minutes    Bake: 1 Hour

12 Uncooked Lasagna Noodles

2 Cans (10 3/4 oz) Condensed Cream of Chicken Soup

8 oz Container of Sour Cream

1 1/4 tsp Ground Cumin

1/2 Tsp Garlic Powder

3 Cups Cubed Cooked Chicken

1 (4 oz) can of Green Chilies, undrained

8-10 Green Onions, sliced

3 Cups finely shredded Mexican-Style Cheese

1 can (2 1/2 oz) sliced Black Olives, drained

1 Cup Nacho Cheese Doritos, crushed

Chopped or Whole Cilantro Leaves if desired

Heat oven to 350 degrees.

Spray bottom of 9x13 baking dish with cooking spray. Cook and drain noodles as directed on package. While noodles are cooking, mix soup, sour cream, cumin, garlic powder, chicken and chilies in large bowl. 

Spread about 1 1/4 cups of chicken mixture in bottom of 9x13 pan. Top with 4 noodles. Spread 1 1/4 cups of chicken mixture over noodles and top with green onions and cilantro. Sprinkle with 1 cup of cheese. Top with 4 noodles and spread 1 1/4 cup of chicken mixture over top. Sprinkle with olives and 1 cup of shredded cheese. Top with last 4 noodles and remaining chicken mixture. 

Bake covered with foil 30-45 minutes, until heated through. Remove from oven and sprinkle the crushed chips and 1 cup shredded cheese oer top. Bake 15 more minutes uncovered until bubbly. Sprinkle with cilantro, then let rest before cutting. Yummy served topped with your favorite chunky salsa. 

This is one of our favorite meals and makes for excellent leftovers, as well.

ENJOY!