Mexican Lasagne

Sauce

2 cans diced tomatoes with green chilies

1 bottle taco sauce

2 cups cooked chicken

2 envelopes sazón

Filling

1 large can refried beans

1 cup sour cream

Sprinkles

1 bunch green onions, chopped

1 bunch cilantro, chopped

1 can black olives, sliced

3 cups shredded cheese

1 lb box lasagna noodles

Layer in 9x13 pan in this order:

Sauce, noodles, filling, sauce, sprinkles, noodles, filling, sauce, sprinkles, noodles, sauce, sprinkles.

Cover with plastic wrap and refrigerate overnight. When ready to bake, remove plastic and cover with foil. Bake at 350° for 1 hour, then uncover and bake another 20 minutes.