Overnight Taco Chicken Lasagna with Refried Bean Layers
A fusion comfort dish that combines Mexican flavors with Italian lasagna structure. Layers of seasoned chicken in zesty tomato sauce alternate with creamy refried bean mixture and melted Colby-Monterey Jack cheese between uncooked noodles. The make-ahead design requires overnight refrigeration, allowing flavors to meld while the noodles soften from the sauce moisture. Perfect for feeding a crowd at potlucks, game day gatherings, or busy weeknight dinners when you want something hearty and satisfying. The combination of green chiles, fresh cilantro, and optional olives creates a vibrant Mexican-inspired profile that sets this apart from traditional meat lasagnas.
Ingredients
- 2 14 1/2-oz. cans diced tomatoes with zesty mild green chiles, undrained
- ¼ cup taco sauce
- 3 cups cooked chicken, cubedground turkey1:1gluten-freedairy-free
use seasoned cooked ground turkey
- 1 16 oz can Old El Paso Traditional Refried Beans
- ½ cup sour cream
- 12 uncooked lasagna noodles
- 12 oz. colby-Monterey Jack cheese, shreddedMexican cheese blend1:1authentic
similar melting properties
- ½ cup green onions, chopped
- ¼ cup ripe olives, sliced(optional)
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Spray foil sheet and baking dish with cooking spray
- 2
Combine diced tomatoes with green chiles and taco sauce in large bowl
- 3
Stir chicken into tomato mixture
- 4
Mix refried beans with sour cream in separate bowl
- 5
Spread 1 cup chicken mixture in bottom of baking dish
- 6
Layer 4 uncooked noodles, breaking to fit if needed
- 7
Spread half of bean mixture over noodles
- 8
Add 1 1/2 cups chicken mixture
- 9
Sprinkle with 1 cup cheese, half the green onions and half the olives
- 10
Add 4 more noodles
- 11
Spread remaining bean mixture
- 12
Add 1 1/2 cups chicken mixture and 1 cup cheese
- 13
Top with final 4 noodles
- 14
Cover with remaining chicken mixture, onions, olives and cheese
- 15
Cover with sprayed foil and refrigerate at least 8 hours
- 16
Heat oven to 350°F
- 17
Bake covered for 50 minutes
- 18
Remove foil and bake 18 to 22 minutes until bubbly
- 19
Let stand 10 minutes
- 20
Sprinkle with cilantro before serving
Tips
Break noodles to fit the dish properly - uneven pieces are fine since they'll be covered with sauce and cheese.
Make sure the top layer of noodles is completely covered with sauce and cheese to prevent drying out during the long bake time.
Let the lasagna rest the full 10 minutes before cutting to allow layers to set and make cleaner slices.
Good to Know
refrigerate covered up to 3 days
assemble up to 24 hours before baking
garnish with extra sour cream, diced tomatoes, shredded lettuce
Common Mistakes
cover top noodles completely with sauce to avoid drying out during baking
refrigerate the full 8 hours minimum to allow noodles to soften properly
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use cooked lasagna noodles instead?
Yes, but reduce the refrigeration time to 2-4 hours since cooked noodles don't need time to soften from the sauce moisture.
What if I don't have time for overnight refrigeration?
You can bake immediately but add an extra 10-15 minutes covered time and check that noodles are tender before uncovering.
How long will leftovers keep?
Refrigerate covered for up to 3 days. Reheat individual portions in microwave or cover and reheat in 350°F oven until heated through.